The moist muffins are perfect for the holidays, but are a treat anytime at my house.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
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.
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.