Hands down I must confess when it comes to baking I am still a learner. As a matter of fact, whenever I bake desserts I am almost 90% sure of some or other “goof-ups”. But as I firmly believe, mistakes are a part of the learning phase and no matter what one should keep trying until you hit perfection.
When I started preparing the batter for these muffins, I had no plans to put up a post. But to my surprise, the results were jaw-dropping and these orange cranberry muffins came out perfectly moist, delicious, gorgeous and I really couldn’t stop myself from sharing the recipe with you guys.
This recipe has been adapted from http://www.lynnsrecipes.com/ (http://www.lynnsrecipes.com/recipes/bread/269-cranberry-orange-muffins)
This site has some of the most awesome recipes I have ever come across. Lynn shares simple yummy and easy to follow recipes she has learnt over the past 35 years since she started cooking for her family. She even has a channel on YouTube which is an extension of her website. I followed her recipe for “cranberry orange muffins” when I bought a pack of dried cranberries and had absolutely no idea what to do of it! At first I had thought of making Persian style cranberry pilaf but then it struck to me that DH is not too fond of sweet rice. 😦 So rather I thought I would make muffins out of it and having discovered Lynn’s recipe acted as a Saviour since at that point I did have a pack of oranges as well in my fridge! 😉
These muffins are perfect for breakfast or snack if you love to have a bite on sweet goods as an accompaniment to your morning or evening tea respectively.
All purpose Flour 2cups
Sugar 3/4 cup
Baking powder 1tsp
Baking soda 1/2tsp
Dried cranberries 1cup (P.S.: in the original recipe Lynn has used fresh cranberries)
Orange juice 3/4cup
Vegetable oil 1/4cup
Orange zest 1tsp
Preheat your oven to 400 degrees Fahrenheit.
Mix all the dry ingredients together in a mixing bowl; that would be flour, sugar, baking soda, baking powder and salt. Then add in the cranberries and give it a good mix. Now set this aside.
In a separate bowl, add all the wet ingredients; that is orange juice, an egg and vegetable oil and whisk them together.
Add the dry ingredient mix into the wet ingredients and stir till it’s combined. At last add the orange zest and mix everything well.
Spray your muffin tin or use liners.
Scoop in the batter into each liner of the muffin tin. Sprinkle on top with a pinch of sugar.
Bake in the oven for 15 -20 minutes. Mine took just 15 minutes.
These came out great! Serve moist and yummy cranberry orange muffins with a cup of tea or coffee.