How to make delicious Cranberry Orange Muffins that are perfect for the holiday season. This recipe is simple, yet yields a scrumptious end product that will have your guests asking for seconds. The orange flavor in these muffins really shines through, making them the perfect breakfast or snack option during this time of year!

Are our Cranberry Orange Muffins Healthy?

Well, that depends on your definition of healthy. These muffins are certainly not the healthiest option out there, but they are made with all-natural ingredients and contain no added sugars. So if you are looking for a healthier alternative to regular store-bought muffins, then our cranberry orange muffins are definitely a good option.

Should Dried Cranberries Be Soaked Before Baking?

The answer to this question is a little bit tricky, as it depends on the recipe you are using. In general, we recommend soaking dried cranberries before baking, as this will help to soften them up and prevent them from becoming too chewy or tough. However, if you are using a recipe that specifically calls for dried cranberries to be baked without being soaked first, then you should definitely follow those instructions instead.

How Long Can You Keep Cranberry Orange Muffins In The Fridge?

Well, that depends on how fresh they are when you first bake them. In general, we recommend eating cranberry orange muffins within 3-4 days of baking them. However, if you happen to have any leftover muffins, they can be stored in the fridge for up to 7 days.

How Long Can You Keep Cranberry Orange Muffins In The Freezer?

If you would like to store your cranberry orange muffins in the freezer, we recommend doing so for up to 2 months. Just be sure to thaw them out completely before eating them, as they will not taste very good if they are still frozen.

Cranberry Orange Muffins

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Recipe by Ymmy Recipes Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 cup dried cranberries
1/4 cup new squeezed orange

2 cups unbleached universally handy flour
2 teaspoons baking powder
1/4 teaspoon fine salt

1/2 cup unsalted margarine, mellowed, in addition to something else for setting up the biscuit tin
1 teaspoon ground orange zing
2/3 cup granulated sugar, in addition to up to 1 tablespoon for garnish the biscuits, whenever wanted

2 enormous eggs, at room temperature
1/2 cup milk

Directions

Preheat the broiler to 375 degrees F.
Utilizing a little pan, bring the cranberries and squeezed orange just to a stew over medium hotness.

Remove the berries from the hotness and permit them to cool and stout.
On the off chance that there is any abundance fluid, channel it off and save it.
Brush a 12-biscuit tin daintily with spread.

In a medium bowl, combine as one the flour, baking powder, and salt. Try to filter the flour.
Utilizing an oar connection on a standing blender or an electric hand-held blender,
whip the margarine, orange zing, and the 2/3 cup sugar until all around consolidated, around 2 minutes.

Then, at that point, utilize an elastic spatula to scratch the sides of the bowl.
The eggs ought to be added each in turn, beating admirably after every option.
Remove the bowl from the blender

The flour ought to be collapsed in 3 sections and the milk in 2 sections, substituting until recently consolidated.
Then, at that point, crease in the cranberries. Ensure you don’t over blend.
Empty the player equally into the biscuit tin and sprinkle sugar on top.

Heat for around 25 minutes at 375°F until brilliant brown. Put the biscuit dish on a rack to cool.
You can serve it warm with frozen yogurt or squeezed orange.