Cranberry Orange Muffin
Delightful Cranberry Orange Muffins that are moist and bursting with flavor, perfect for breakfast or a snack.
Equipment
- Oven
- mixing bowl
- measuring jug
- muffin cups
Ingredients
Dry Ingredients
- 2 cups all purpose flour good quality
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup sugar
Wet Ingredients
- ½ cup light olive oil
- 2 eggs
- 1 cup greek yogurt or labne
- 2 tablespoon buttermilk
Mix-ins
- 2 cups cranberries fresh or frozen
- 2 teaspoon grated rind of one orange preferably organic
- 2 tablespoon Swedish pearl sugar or Demerara sugar for topping
Instructions
Preparation
- Preheat oven to 350F (175C).
- Sift first 3 ingredients into a large bowl, then stir in sugar.
- Place the cranberries (toss with a tiny bit of flour) with the grated orange peel in a small bowl, and set aside.
- In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine.
- Stir the yogurt mixture into the dry ingredients, just until barely combined.
- Add the cranberries and orange peel, and continue to fold the mixture until just combined.
- Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar.
- Bake for about 20 minutes or until golden brown and a skewer comes out clean when inserted in the center.
Notes
If using regular yogurt, omit the buttermilk/milk. For a variation, use dried cranberries instead of fresh. Do not over stir the muffin mixture to keep them light and fluffy.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 8g
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