Ingredients
12
12 servings
- •1.5 cups all-purpose flour
- •3 teaspoons baking powder
- •0.25 teaspoon salt
- •0.25 cup white sugar
- •0.25 cup vegetable oil
- •1 large egg, beaten
- •1 cup orange juice
- •1 tablespoon orange zest
- •1.5 cups chopped cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together into a bowl.
- Beat sugar and vegetable oil in a large bowl with an electric mixer until light, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 136
- Carbohydrate: 20g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 7g
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