Jumbo Orange-Cranberry Muffins

Ingredients and Weight:

• All-purpose flour: 2 1/2 cups (313g)
• Sugar: 3/4 cup (150g)
• Baking powder: 1 1/2 teaspoons (9g)
• Baking soda: 1/2 teaspoon (2.5g)
• Salt: 1/4 teaspoon (1.25g)
• Cinnamon: 1 1/2 teaspoons (4.5g)
• Ground ginger: 1/2 teaspoon (2.5g)
• Ground cloves: 1/4 teaspoon (1.25g)
• Large egg: 1
• Buttermilk: 1 1/4 cups (310ml)
• Orange zest: 1 tablespoon (15g)
• Orange juice: 1/2 cup (120ml)
• Dried cranberries: 1 cup (140g)

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. In a separate bowl, whisk together egg, buttermilk, orange zest, and orange juice.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Fold in cranberries.
6. Fill muffin cups 2/3 full and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

• Serving size: 1 muffin
• Calories: 250
• Fat: 5g
• Cholesterol: 45mg
• Sodium: 210mg
• Carbohydrates: 45g
• Dietary fiber: 2g
• Sugar: 20g
• Protein: 5g

Dish Characteristics:

• Large, fluffy muffins with a moist, tender crumb
• Tangy orange flavor with a hint of spice
• Topped with dried cranberries for a burst of sweetness and tartness

User Comments:

• "These muffins are amazing! They're so soft and fluffy, and the orange and cranberry flavors are perfect together."
• "I love that these muffins are not too sweet. They're perfect for breakfast or a midday snack."
• "These are the best orange-cranberry muffins I've ever had. I'll definitely be making them again!"

Special Precautions and Tips:

• Do not overmix the batter. Overmixing can lead to tough muffins.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
• For a sweeter muffin, you can add an extra 1/4 cup of sugar to the batter.
• For a muffin with a crunchier top, sprinkle with coarse sugar before baking.