Cranberry Orange Muffins
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Cranberry Orange Muffins
Category
Soups and Breads
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Fustini's Blood Orange olive oil
- 3/4 cup whole milk
- 2 large eggs
- 1 1/2 teaspoon almond extract (or substitute vanilla extract)
- 2 cups fresh or frozen cranberries
- 3 tablespoons sugar, ground with 2 large pieces of orange rind, for topping (optional)
Ingredients
Directions
- Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the olive oil, milk, eggs, and almond extract, and whisk everything together until well blended. Add the cranberries and fold to combine.
- Divide the batter into the muffin tins, and top with sugar. Bake for about 25 minutes until risen and just starting to turn golden on top. Allow cooling in the muffin tins before removing.
Recipe Note
Adapted from theviewfromgreatisland.com