Orange Cranberry Muffins

These muffins are long gone in my house, but I still think of them often because they were delicious! I'm hoping to make them again soon! I got the recipe from Little Sweet Baker - you can find it HERE.

In a medium mixing bowl, combine 1/2 cup of vegetable oil, 1 1/4 cups of granulated sugar, 2 eggs, 1/2 cup of milk, the zest from one orange, 1 teaspoon of vanilla extract and 1/4 cup of freshly squeezed orange juice.

In a separate, small mixing bowl, combine 2 1/2 cups of all-purpose flour, 4 teaspoons of baking powder and 1/2 teaspoon of salt.

When the dry ingredients are well combined, add them gradually to the wet ingredients - I added mine in 3 shifts. When all of the flour mixture is mixed in, fold in 1 1/2 cups of cranberries. The original recipe calls for fresh cranberries, but I used frozen cranberries and it worked just fine!

Prepare a muffin tin with cooking spray or cupcake liners, fill each cup to be about 3/4 of the way full. bake the muffins for 5 minutes at 425 degrees Fahrenheit, then turn the oven down to 375 degrees Fahrenheit and bake the muffins for 13-15 minutes more - Mine were in for 13 more minutes (18 in total).

ORANGE CRANBERRY MUFFINS
yield: 18 muffins

ingredients
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cups vegetable oil
1 1/4 cups granulated sugar
2 eggs
1/2 cup milk
zest from one orange (~1 tablespoon)
1 teaspoon vanilla extract
1/4 cup freshly squeezed orange juice
1 1/2 cups cranberries (fresh or frozen)

directions
1. Combine vegetable oil, sugar, eggs, milk, orange zest, vanilla extract, orange juice in a medium mixing bowl.
2. In a separate, small mixing bowl, mix flour, baking powder and salt together.
3. Add the flour mixture to the wet ingredients in three shifts and mix until just combined each time.
4. Fold in the frozen or fresh cranberries.
5. prepare a muffin tin by spraying it with cooking spray or lining it with cupcake liners. Fill each muffin cup to be about 3/4 of the way full.
4. Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then lower the temperature to 375 degrees Fahrenheit and bake the muffins for 13-15 minutes more.

Enjoy!