Thursday, May 24, 2018


adapted from :
yields :    14 pcs...

Ingredients :

2 1/2  cups  all-purpose flour  (310 gm)
4  tsp  baking powder  (15 gm)
1/2  tsp  salt  (2.5 gm)
1/2  cup  vegetable oil  (125 ml)
1 1/4  cups  sugar  (250 gm)
2  large  eggs
1/2  cup  milk  (125 ml)
Zest of one orange  (about 1 tablespoon)
1  tsp  vanilla extract  (5 ml)
1/4  cup  freshly squeezed orange juice  (62 ml)
1 1/2  cups  fresh cranberries  (I use  1 cup  dried cranberries)

Directions :

1.  Preheat oven to 425'F.  Spray a 14 cup muffin tray with non-stick cooking spray or line with paper liners.

2.  In a large bowl, toss together the flour, baking powder and salt.  Set aside.

3.  In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla extract and orange zest.  Slowly add to the dry ingredients.  Mix well JUST combined, then fold in the cranberries.  Divide the batter amongst the 14 muffin cups.

4.  Bake at 425'F for 5 minutes, then reduce the oven temperature to 375'F and bake for another 13-15 minutes...  (Oven temperature may varies, adjust accordingly)...

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