I’ve said many times before that I’m no baker by any stretch of the imagination, however, this one is so easy that even I can make it happen. Because we get such beautiful bags of frozen local cranberries in our shares every now & then, this is the perfect way to use them, any time of year. I especially love them before the next season harvest is ready because they’re like a little punch of sunshine in your mouth.
- 2 cups flour
- 3/4 cup brown sugar
- 2 tsp baking powder
- 2 eggs
- 3/4 cup orange juice (or lemon)
- 1/3 cup oil
- 1 cup chopped cranberries
Preheat oven to 375 & if not using a non stick muffin pan or muffin liners, lightly grease with oil. mix together all dry ingredients & set aside. Mix together eggs, orange juice & oil & add to dry ingredients. Mix just enough to incorporate wet into dry and then fold in cranberries.bake for 22 minutes or until golden brown.
Top these off with some homemade jam or a swipe of butter when they’re fresh out of the oven. They also freeze very well, so I tend to double batch so that I can pull them out for lunches as needed.
Enjoy your muffins & I’ll see you next week!