Shelly's Recipe

CRANBERRY ORANGE MUFFINS

Category: Muffins

3/4 cup milk
1 tablespoon orange zest
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped cranberries
1/2 cup powdered sugar
1/2 tablespoon fresh orange juice

Heat oven to 400 degrees. Grease medium-sized muffin tin or line with paper baking cups.

In a large bowl, beat milk, orange zest, oil, and egg until well mixed. Stir in flour, sugar, baking powder and salt until just combined (batter will be lumpy). Fold in the cranberries, careful not to over mix. Divide batter evenly among the muffin cups (I used an ice cream scooper to make them uniform in size).

Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in the pan, then remove from pan to wire rack. If baked in paper baking cups, immediately remove from pan to wire rack.

If desired, create a glaze with the powdered sugar and the orange juice. Drizzle over the muffins. Serve warm or at room temperature.