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Cranberry Orange Muffins
These scrumptious muffins can be made dairy-free by substituting vanilla soy yogurt for buttermilk.
Servings: 12 | Prep Time: 10 min | Cook Time: 25 min
INGREDIENTS
2 cups all-purpose flour, plus 1 tablespoon
1/2 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk or vanilla soy yogurt
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup cranberries
1 tablespoon orange zest
DIRECTIONS
Preheat oven to 350˚ F. Line a muffin tin with paper inserts.
Mix 2 cups of flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
Mix the eggs, buttermilk, canola oil, and vanilla extract in a medium bowl.
Stir the wet ingredients into the dry ingredients and mix together.
Sprinkle the cranberries with 1 tablespoon of flour (this will prevent them from sinking). Gently fold the cranberries into the batter.
Spoon the batter into individual muffin cups. Bake 25 minutes or until golden brown.
Mix 2 cups of flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
Mix the eggs, buttermilk, canola oil, and vanilla extract in a medium bowl.
Stir the wet ingredients into the dry ingredients and mix together.
Sprinkle the cranberries with 1 tablespoon of flour (this will prevent them from sinking). Gently fold the cranberries into the batter.
Spoon the batter into individual muffin cups. Bake 25 minutes or until golden brown.
