CRANBERRY-ORANGE MUFFINS

By emailinaz

Bake a day ahead, and store cooled muffins in airtight container. freeze leftovers in heavy duty zip top bags.

Ingredients

• 2 c all purpose flour (about 9 oz)
• 1 c sugar, divided
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 2 tsp grated orange rind
• 3/4 c orange juice (about 1 large orange)
• 1/4 c canola oil
• 1 large egg, lightly beaten
• 2 c coarsely chopped fresh cranberries (8oz)
• 1/3 c chopped walnuts, toasted
• cooking spray

Details

Servings 16

Preparation

Step 1

1) preheat oven to 350.

2) lightly spoon flour into dry measuring cups; level with a knife. set aside 1tbs sugar. combine flour, remaining sugar, baking powder,salt, and baking soda in a large bowl, make a well in center of mixture.

3) combine rind juice, oil and egg in a small bowl, stirring well with a whisk. add to flour mixture, stirring just until moist. fold in cranberries and walnuts. spoon better into 15 muffin cups coated with cooking spray. sprinkle evenly with reserved sugar.

4) bake at 400 for 15 minutes or until muffins spring back when touched lightly in center. run a knife or spatula around outer edge of each muffin cup. carefully remove each muffin; lace on a wire rack.