This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!
Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 429 calories; protein 6g; carbohydrates 65.8g; fat 16.4g; cholesterol 38.5mg; sodium 449.8mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done 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.