Cranberries are also one of my favorite berries and I love eating them raw, baked, steamed, deep-fried and mashed. These muffins are suitable for breakfast, snack or at any parties. It is very easy to make and the ingredients are easy available from any supermarkets. When I was drinking my glass of cranberry juice and reading the label on the bottle and my brain sparkle up an idea to make cranberry muffin. I was glad that I did.
2¼ cups dried cranberry
2 cup all-purpose flour
¾ teaspoon salt
3 teaspoons baking powder
1 1/8 cups raw sugar/granulated sugar (I used raw sugar)
1½ teaspoons grated orange zest
1/3 cup fresh orange juice
3 large eggs
¾ cup whole milk
¾ cup unsalted butter, melted
Preheat oven to 375°F. Line a 12 muffin cups and 6 muffin cups with paper liners. Place all-purpose flour, salt and baking powder and whisk well. Set aside.
Heat a saucepan with dried cranberries and orange juice over medium heat and simmer for 3 minutes. Remove from heat and set aside to cool and plump the cranberries. Drain off liquid and set aside.
Meanwhile, in a mixing bowl, whisk together raw sugar, eggs, whole milk, orange juice, orange zest, and melted unsalted butter, gradually add in the flour mixture and stir till just combine. Slowly fold in the plump cranberries (do not over-mixed).
Spoon the cranberry batter evenly among the prepared muffin cups to ¾ cup full. Transfer the muffin trays to the center rack of the preheated oven. Bake for 18-20 minutes or inserted a toothpick/cake tester into the center of the muffin comes out clean it is done. Remove and cool in the pan for 5 minutes before transferring to the wire rack to cool completely.