With A levels, shopping trips and then work occupying my time, it’s been a long long awhile since I’ve posted anything here. As a matter of fact, I haven’t been near the oven. It’s a wet and awesome morning, the perfect weather for sleeping in, but my incomplete university applications and half-written cover letter is haunting the crap out of me. I haven’t been sleeping well and I got up at 530am today. For some well-deserved self indulgence, I decided on some freshly baked muffins for breakfast before starting on the grueling applications.
The muffins were simple, nothing fancy, but absolutely worth your calories. Second time I’m making them actually! The first time was slightly disastrous since I added the egg into the hot orange juice and it got slightly cooked. A little price to pay for my impatience, but they tasted good enough for a second try
Adapted from For the love of cooking
- 2 cups of flour
- 1/2 cup of sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp orange rind
- 3/4 cup of fresh orange juice + 1/4cup if batter is too dry
- 1 cup of dried cranberries
- 1/4 cup of canola
- 1 large egg
- Coarse raw sugar
- Preheat the oven to 250C. Coat a muffin tin with cooking spray.
- Place the dried cranberries and the freshly squeezed orange juice in a small sauce pan and heat over medium heat for 5 minutes. This helps plump up the dried cranberries.
- Combine the flour, sugar, baking powder, salt, baking soda, and orange rind together until well mixed. In a separate bowl, add the orange juice, cranberries, canola oil, and egg and mix together. Pour this mixture into the dry mixture and stir until combined.
- Pour the mixture evenly into the prepared muffin tin. Sprinkle a bit of course raw sugar on each muffin top. Place into the oven and bake for 15 minutes or until a tester inserted in the center comes out clean. Cool on a rack for a few minutes. Enjoy.