International muffin day........
Cranberry orange muffins
Recipe is under the cut
Directions
Preparation:
Preheat your oven to 375°F (190°C).
Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well with butter.
Mixing Dry Ingredients:
In a spacious bowl, sift together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt.
Combining Wet Ingredients:
In a separate bowl, whisk together the 3/4 cup melted unsalted butter, zest of 2 oranges,
3/4 cup freshly squeezed orange juice, 2 large eggs, and 1 tablespoon vanilla extract.
This mixture should be whisked until it’s completely combined, ensuring that each muffin has a consistent taste and texture.
Creating the Batter:
Pour the wet ingredients into the dry ingredients, stirring just until combined. Over Mixing can lead to tough muffins, so mix until you no longer see any streaks of flour.
Gently fold in 1 1/4 cups fresh cranberries, distributing them evenly throughout the batter.
Baking:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cooling:
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
After 5 minutes, move them to a wire rack to cool completely.
Recipe is under the cut
Directions
Preparation:
Preheat your oven to 375°F (190°C).
Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well with butter.
Mixing Dry Ingredients:
In a spacious bowl, sift together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt.
Combining Wet Ingredients:
In a separate bowl, whisk together the 3/4 cup melted unsalted butter, zest of 2 oranges,
3/4 cup freshly squeezed orange juice, 2 large eggs, and 1 tablespoon vanilla extract.
This mixture should be whisked until it’s completely combined, ensuring that each muffin has a consistent taste and texture.
Creating the Batter:
Pour the wet ingredients into the dry ingredients, stirring just until combined. Over Mixing can lead to tough muffins, so mix until you no longer see any streaks of flour.
Gently fold in 1 1/4 cups fresh cranberries, distributing them evenly throughout the batter.
Baking:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cooling:
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
After 5 minutes, move them to a wire rack to cool completely.