Cranberry Chocolate Orange Muffins

The moist muffins are perfect for the holidays, but are a treat anytime at my house.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step: 2

Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.

Step: 3

Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.

Step: 4

Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.

Step: 5

Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.

Per Serving: 213 calories; protein 2.7g; carbohydrates 36g; fat 7.2g; cholesterol 15.5mg; sodium 143.9mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.