Ingredients
Equipment
Method
- Preheat oven to 400°F (204°C) and line a 6-muffin tin. Wash and zest half the orange, and set zest aside. Then squeeze 1 tablespoon of juice and set aside; you can eat or save the rest of the orange. (See notes.)½ orange
- Place the flour, baking powder, baking soda, salt and orange zest in a medium mixing bowl and use a whisk to incorporate.¾ cup all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon sea salt
- In a larger bowl, use a whisk to beat the egg a little, then add the sugar, brown sugar, yogurt, orange juice, butter and vanilla and whisk again.1 large egg, 3 tablespoons white sugar, 2 tablespoons packed brown sugar, 2 tablespoons plain Greek yogurt, 2 tablespoons unsalted butter, ½ teaspoon vanilla extract
- Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the cranberries into the batter and then divide the batter evenly into the muffin cups.½ cup cranberries
- Bake muffins for 18-20 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Serve, and enjoy!
Nutrition
Notes
Mini cranberry orange muffins: Use a 12-mini muffin tin and bake for just 12-14 minutes or until a toothpick comes out clean.
Orange zest: If you don't have a citrus zester, you can also use a chef's knife to slice thin peels off the orange and then finely mince them.
Gluten free: I tested with Cup4Cup Gluten Free Flour and had excellent results.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
