Cranberry Orange Muffins

Our vacation ended this past weekend and we flew back in a snow storm. We were extremely lucky to make it back without having any travel delays.  However, going from 80 degrees and sunshine to snow and freezing temperatures is not fun.  We woke up to shovel out the driveway for the first time Sunday morning. Oh the joys of owning a home.

We love our house though.  Coming home Saturday evening gave us some anxiety.  It was the first time we were both gone for a considerable amount of time.  We gave a huge sigh of relief when we saw it still standing there.  

Since it was cold and snowy and we were so glad to be home, I thought I would do some baking.  Muffins were on tap after our snow shoveling adventure.  I thought with the holidays we would break out the cranberries. I haven't baked with cranberries nearly enough this year.  The OJ and sugar sweeten these muffins and the fresh cranberries give them a tartness. Half the pan was gone within 30 minutes.

Cranberry Orange Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake breakfast orange cranberries

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Ingredients (12 muffins)

• 2 cups flour
• 1/2 cup sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cranberries
• 1 egg
• 3/4 cup orange juice
• 1/4 cup coconut oil, melted

Instructions

Preheat oven to 375º. Grease or line muffin tin.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in cranberries.

In a small bowl, beat egg, orange juice, and melted coconut oil.

Add wet mixture to dry ingredients, stir to combine until it is just moistened.

Spoon mixture into tin until 3/4 full. Add one or two additional cranberries to the top of each muffin.

Bake for 15-20 minutes until lightly browned. Cool slightly before removing from tin.

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