Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1/4 teaspoon (1.25g)
- Nutmeg: 1/4 teaspoon (1.25g)
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
- Fresh cranberries: 1 cup (120g)
- Orange zest: 1 tablespoon (15g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries and orange zest.
- Fill muffin cups about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin (makes 12)
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 2g
Dish Characteristics:
- Moist and fluffy
- Bursting with cranberries and orange flavor
- Perfectly sweet and tangy
- Easy to make and perfect for breakfast, brunch, or dessert
User Comments:
- "These muffins were absolutely delicious! The cranberries and orange flavor was a perfect combination."
- "I loved how easy these were to make. They were a hit with my family and friends."
- "The muffins were moist and fluffy, and the flavor was amazing. I will definitely be making these again."
Special Precautions and Tips:
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added to it.
- For a sweeter muffin, add an extra 1/4 cup of sugar.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
