Ingredients
- 1 Orange (I use a large navel _orange with thick rind)
- 3/4 cup Dried cranberries
- 1 Egg
- 3/4 cup Milk
- 2/3 cup Vegetable oil
- 1 1/2 cups Flour
- 2 1/2 tablespoons Flour
- 1 cup Sugar
- 2 tablespoons Sugar
- 1 1/8 teaspoons Baking powder
- 3/4 teaspoon Salt
Make it step by step
- The night before: Grate the orange rind. Squeeze the juice from the orange.
- Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.
- The next day: Preheat oven to 400 degrees. Mix the egg, milk and vegetable oil in a small bowl. Sift together the flour, sugar, baking powder, and salt in a large bowl. Add the cranberries (with the juice and rind) to the flour mixture. Add the liquid mixture to the dry mixture. The batter will be runnier than most muffin batters - but that's the way it should be.
- Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes.
- These muffins are very moist and tasty. The rather strange measurements of flour and sugar are the result of my reducing the end result from 4 dozen muffins to 1 dozen.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.