Moist Cranberry Orange Muffins

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Moist Cranberry Orange Muffins. Combine rind juice oil and egg in a small bowl stirring well with a whisk. Fill 12 greased standard or 6 greased jumbo muffin cups.

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Set aside until needed. In a large bowl combine 2 cups of flour 12 cup of sugar 1 teaspoon of baking powder 12 teaspoon of baking soda and 12 teaspoon of salt. To make the crumb topping in a small bowl whisk together flour sugar and cinnamon add melted butter and stir with a fork until crumbly and place in the fridge until ready to use.

Add berries and if desired lemon zest.

In a large bowl combine 2 cups of flour 12 cup of sugar 1 teaspoon of baking powder 12 teaspoon of baking soda and 12 teaspoon of salt. The taste is bold and vibrant with bursts of tart cranberries and speckles of orange zest throughout the muffin. For the Cranberry Orange Muffins. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.