Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 3 teaspoons (15g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2g)
- Large eggs: 2 (100g)
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Cranberries, fresh or frozen: 1 cup (120g)
- Orange zest: 1 tablespoon (5g)
- Orange juice: 2 tablespoons (30ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs, buttermilk, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries, orange zest, and orange juice.
- Fill muffin liners to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin:
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Sugar: 25g
- Protein: 5g
Dish Characteristics:
- Moist and tender crumb
- Bursting with sweet and tart cranberries
- Zesty orange flavor
- Perfect for breakfast, brunch, or a sweet treat
User Comments:
- "These muffins were absolutely delicious! I loved the combination of cranberries and orange."
- "My kids devoured these in minutes. They're now my go-to muffin recipe."
- "Perfect for a holiday brunch. They're festive and flavorful."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the muffins tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it stand for 5 minutes.
- If you're using frozen cranberries, thaw them before adding them to the batter.
