Orange Cranberry Muffin. Preheat oven to 400 degrees. The texture of these cranberry orange muffins is moist soft and fluffy.
Combine rind juice oil and egg in a small bowl stirring well with a wisk. The taste is bold and vibrant with bursts of tart cranberries. Make a well in the center of mixture.
Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray.
Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. For the Cranberry Orange Muffins. When ready to consume thaw overnight in the fridge or on the counter for an hour. Ingredients 1½ cups all-purpose flour ¾ cup white sugar 2 teaspoons baking powder ½ teaspoon salt ⅓ cup vegetable oil 1 egg ⅓ cup milk or as needed ½ cup orange juice 2 tablespoons.