Cranberry orange muffins
Cranberry-Orange Muffins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons dried orange peel
- 1 cup sweetened, dried cranberries
- 6 Tablespoons butter
- 2/3 cup sugar
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
Preheat oven to 400 degrees. Line 12 muffin tins with paper cups. In a bowl, stir together flour, salt, soda, baking powder, orange peel, and cranberries. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Gently mix in eggs, buttermilk, and extracts until blended. Stir in dry mixture just until flour disappears.
Fill muffin cups and bake for 20 minutes or until lightly browned.
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