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Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspooon salt
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup canola oil
- 1 1/2 cups fresh or frozen cranberries, chopped
- 1 tablespoon grated orange peel
Details
Preparation
Step 1
1. Heat oven to 375 degrees F. Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, baking powder, baking soda and salt in a medium bowl; make a well in the center.
3. In another bowl, mix sugar and egg. Add milk, sour cream and oil, blending well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in cranberries and orange zest.
4. Fill prepared muffin tins three-fourths full. Bake for 15 to 18 minutes or until muffins test done.
5. Meanwhile, stir together glaze ingredients until smooth.
6. Remove muffins from cups to a wire rack. Place a sheet of waxed paper underneath rack to catch glaze drippings. Drizzle glaze over warm muffins. Cool completely before serving.
Makes 1 dozen muffins.
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