Muffin Of The Month- Orange Cranberry

I  absolutely LOVE anything orange flavoured, so I make these muffins quite regularly especially in the winter when our immune systems can sure benefit from a hit of vitamin C. Give them a go... they're easy peasy! 

2 1/2c      flour

1/3          sugar 

2tsp        baking powder

1tsp         baking soda

1/2tsp      salt

1c             fresh or frozen cranberries 

2            eggs

1            295 ml container of frozen orange juice (thawed)

3/4c      milk 

2tbsp    vanilla

1/4c       melted butter    

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

TIP- If I happen to have crystalline sugar in the house I'll sprinkle a bit on the of the muffins before baking. They really look quite pretty that way!

- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer and vegan butter or simply replace the butter with coconut or vegetable oil. Nut milks and soy milk also work perfectly in this recipe.

Makes 12.