Cranberry Muffins

Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.

Step: 2

Sift together flour, salt and baking powder. Set aside.

Step: 3

Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.

Step: 4

Add flour mixture and stir just until mixed. Fold in cranberries.

Step: 5

Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Per Serving: 136 calories; protein 2.3g; carbohydrates 20.4g; fat 5.2g; cholesterol 15.5mg; sodium 177mg.

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

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . 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 clear it off the next day.