Super Cranberry Orange Muffins, Dairy & Nut Free
Servings: 12
Calories: 190kcal
Cost: $5
If you like cranberries and oranges in baked goodies, you will love these muffins. The recipe is also nut-free and dairy-free and super easy to adapt to be egg-free as needed. I use 1 orange and 1 1/2 cups of cranberries, reduce the sugar and fat of typical muffin recipes so that you can really taste the cranberries and orange.
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Equipment
- 1 12 cup muffin tin
- 12 parchment paper cupcake liners
- 2 mixing bowls, medium and large
- 1 fine grater
- juicer
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 orange reserve zest and ½ cup orange juice
- 2 eggs lightly beaten
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark
- ¼ cup oil neutral tasting or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cup cranberries (6 ounces) remove any stems, coarsely chopped, reserve some for topping the muffins.
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with parchment paper cupcake liners.
- In a medium mixing bowl, combine the flour, baking powder, and salt.
- Use a fine grater or zester to zest the oranges over the flour mixture and stir gently to separate the zest, set aside the flour mixture.
- Juice the oranges and set aside ½ cup of juice for the recipe and save the rest of the juice for other uses.
- In a large mixing bowl, lightly beat the eggs. Add ½ cup orange juice, granulated sugar, brown sugar, oil, and vanilla. Stir until thoroughly combined.
- Add the flour mixture to the bowl of wet ingredients and mix until partially combined. Add most of the chopped cranberries and mix until combined.
- Scoop approximately 2 heaping tablespoons into each muffin and then top with a few cranberry pieces.
- Place the muffin tin on the middle rack of the oven and bake for 25 minutes, until golden brown or a toothpick poked in the center comes out clean.
- Serve the muffins when warm and freshly baked or at room temperature.
Nutrition
Calories: 190kcal