Cranberry Orange Muffins

Makes 12 muffins.

Ingredients:

1 1/2 cups all-purpose white flour
1 cup sugar (can easily reduce to
3/4 cup)
2 teaspoons baking soda
1 teaspoon white vinegar
1/2 cup olive oil (or canola oil)
2 medium eggs
3/4 cup orange juice
1 orange (for zesting)
1 cup dried cranberries

Optional topping:
2 tablespoons cup sugar
1/3 teaspoon ground cinnamon

muffin tin for 12 muffins
paper cups

Preheat oven to 375 degrees F.

Place flour into a large mixing bowl.
Add sugar.

Add baking soda.

Pour vinegar directly onto soda.

Soda will bubble.

Using zester, zest whole
orange into small bowl.

Pour orange juice into medium
mixing bowl.

Add oil.

In a small bowl, mix eggs with
fork, just until blended.

Pour egg mixture to orange juice.

Add orange zest.

Mix with fork or wire whisk just
until blended.

Pour egg and orange mixture
into bowl with flour.

Add cranberries.

Stir until just combined. Do not
over mix!

Place paper cups into muffin tin.

Spoon batter into paper cups.

Fill 3/4 of cups with batter.

If using optional topping, stir
together sugar and ground
cinnamon in small bowl.

Sprinkle topping on top of
muffins.

Bake in preheated oven for 20
to 25 minutes or until lightly
browned and a toothpick
inserted near the center of
muffin comes out clean (nothing
sticks to it).

Cranberry Orange Muffins

These moist muffins with a full festive flavor
would go right along with a Thanksgiving meal.
Accompany them with orange marmalade or
cranberry sauce.

Adapted from

500 Best Muffin Recipes