Homemade cranberry/orange muffins

250 g of flour all-purpose

150 g of sugar

1 tsp. baking powder

0.5 tsp. baking soda

a pinch of salt

zest of a orange

120 ml of orange juice freshly pressed

120 ml of milk

2 eggs

100 g of butter fade

150 g of cranberries fresh or dried

Optional

powdered sugar for sprinkling

Muffin tin

Baking paper

Bowl medium

Whisk

Measuring spoons

Zest grater

1. 1

   Preheat your oven to 180°C and line your muffin tin with paper liners.

2. 2

   In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and orange zest.

3. 3

   In a separate bowl, beat the eggs, then add the orange juice, milk and melted butter.

4. 4

   Add the liquid mixture to the dry mixture, stirring just enough to combine the ingredients. Do not overmix.

5. 5

   Gently fold the cranberries into the dough.

6. 6

   Divide the batter between the prepared muffin tins, filling each 3/4 full.

7. 7

   Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.

8. 8

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

9. 9

   Sprinkle with powdered sugar if desired before serving.

Nutritional Information

Calories 220 kcal

Fats 8 g

Proteins 3 g

Carbohydrates 34 g

Fiber 2 g

Minerals 30 mg

Seasonal all year round!

Pastries

Individual pastries

🇺🇸 United States