Total time · 50 min
Cranberry and Orange Muffins
A Quebec-style cranberry and orange muffins that highlights Rolled oats and Cranberries (fresh or frozen).
- Prep
- 30 min
- Cook
- 20 min
- Servings
- 12
Indicative estimates
- Energy per serving
- ~122 kcal per serving partial estimate
- Ingredient value
- ~$4.02 partial estimate; 6 of 11 ingredients estimated
Ingredients
- 375 g Flour
- 150 g Sugar
- 100 g Rolled oats
- 200 g Cranberries (fresh or frozen)
- 2 piece Oranges (juice and zest)
- 1 cup Milk
- 80 ml Vegetable oil
- 1 piece Egg
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Directions
- 6 min
Mix the flour, sugar, rolled oats, baking powder, baking soda and salt.
- 5 min
Whisk the milk, oil, egg, orange juice and zest.
- 5 min
Stir the wet ingredients into the dry ones without overmixing, then fold in the cranberries.
- 5 min
Divide the batter among the cups of a lined muffin pan.
- 19 min
Bake at 375 °F (375 °F (190 °C)) until a toothpick inserted in the centre comes out clean.
- 10 min
Let cool slightly in the pan, then unmould onto a wire rack.