Cranberry orange is one of the best combinations, and when you make a batch of muffins with this combo, the result is heavenly. And of course, what completes these heavenly muffins, is a thin layer of icing drizzled on the muffin top. Enjoy!
Ingredients make 10 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
Zest from one medium navel orange
1/3 cup freshly squeezed orange juice -2 medium navel oranges
1/3 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 3/4 cups flour
2 tsp baking powder
1/2 cup frozen cranberries -try to use the small ones from the bag
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Line two muffin tins with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the orange zest and orange juice.
- Whisk in the milk and water.
- Put the flour and the baking powder into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the cranberries. Don't over mix.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tins with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
- Whisk together the milk and icing sugar until smooth.
- Drizzle the icing on top of the muffins.
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