Cranberry and blood orange muffins

  • Preparation 15 min
  • Cooking 25 min
  • Servings 12 muffins
  • Freezing Absolutely

Ads

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pinch of salt
  • 1/2 cup soft butter
  • 3/4 cup brown sugar
  • 2 eggs
  • Zest of 2 blood oranges
  • The juice of 2 blood oranges (1/3 cup)
  • 1/3 cup plain Greek yogourt
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries

Ads

Preparation

  • Preheat the oven to 400 °F. Line the muffin pan with parchment paper or silicone moulds.
  • In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg and salt then mix.
  • In another large bowl, put the butter and brown sugar and whisk for 2 minutes.
  • Add the eggs, orange zest and juice, and yogourt, then whisk for 2 minutes. Add the cranberries and mix.
  • Add the flour mixture in 3 batches, mixing gently with a wooden spoon just enough to wet the dry ingredients.
  • Divide between muffin cups and place in the oven. Bake for 20 to 25 minutes or until a toothpick comes out dry when pierced in the centre.