Sift together flour, 1/2 cup sugar, baking powder, baking soda and salt; add to orange mixture and stir just until dry ingredients are moistened. Beat egg, orange juice, oil and orange rind. In another bowl, stir together milk, oil, egg, vanilla and orange zest. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and orange zest until combined. Cut in cold butter with a pastry blender until well blended. Instructions Preheat the oven to 400F. Beat in eggs until combined. Instructions. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Set aside. Add wet ingredients. Line a muffin pan with paper liners. In a large bowl add sugar and orange zest and stir well to combine. Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Mix the rest of the flour with the baking soda and salt in a separate bowl and set aside. Fill lined muffin cups evenly with batter, a little more than 3/4 of the way full. The sweet orange sugar on top really . Bake. Add in half of flour, mix with hand mixer until just combined, then add in half of the half and half. Set aside. Toss together the cranberries and 2 tablespoons of sugar. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined. Toss cranberries in one tablespoon of the flour in a medium bowl to keep them from sinking to the bottom of the muffins while baking. Add maple syrup/honey, oil, orange zest, orange juice, vanilla, eggs, and Greek yogurt to the bowl. Add milk and flour mixure alternately, about 3 additions of each. Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Place 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda in a medium bowl and whisk to combine. Mix in the oil, vanilla and sour cream. Use freshly squeezed or bottled orange juice. These festive Cranberry Orange Muffins feature fresh cranberries, fresh orange juice, and a touch of orange zest! Spoon batter into prepared muffin pan, filling them all the way to the top. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners. In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest. In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Prepare a muffin pan by lining with paper muffin liners and spraying each with vegetable spray. Pour oil mixture into flour mixture and mix to combine. Once the oats are soaked, preheat the oven to 425F and grease a 12-cup muffin pan. Line a 12 space muffin tin with parchment liners or grease well. Bust out your muffin pan and treat yourself to a batch today! This is the perfect combination of flavors to brighten up any morning routine. Preheat your oven to 400 and line a 12-hold muffin tin with liners. In a medium bowl, using an electric mixer, cream butter on high speed until smooth and creamy, about 1 minute. Preheat oven to 425 degrees F. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Preheat the oven to 350 degrees. In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. Instructions. Rub the sugar and orange zest together with your fingers until fragrant. In separate bowl, mix flour, baking soda, baking powder, salt and pudding mix. Grease a 12 cup muffin tin or line with paper liners. Fold in cranberries and nuts. Fill prepared muffin cups about full. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners. How to make orange cranberry muffins. Finely grate the zest of 1 large orange until you have 1 tablespoon . Preheat oven to 400 degrees. Step 2. Add in the baking powder, salt, and vanilla and mix briefly. Preheat oven to 425F (218C). In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla and orange zest. In a large mixing bowl, mix together the melted butter and sugar until creamy and smooth. Instructions. Add wet ingredients to dry, and stir just to combine. For together with a spatula until blended. In a large mixing bowl, whisk the egg for 10 seconds. Bake at 400 for 15 minutes or until the muffins spring back when touched lightly in center. Step 3. To make the muffins: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries into the mixture, stirring to coat. In separate bowl, combine flour, sugar, baking powder and baking soda; then add all of these dry ingredients to the pureed mixture. Lightly grease a 12-cup muffin pan, or line it with papers and grease the papers. Add about half of the flour mixture to the butter-egg mixture and mix on low speed just until combined. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda until evenly combined. The fresh juice and zest combination gives the best orange flavor to perfectly complement the fresh cranberries. Mix well. Mix sugar and butter together in a medium mixing bowl until completely blended. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Pour the butter mixture into the dry ingredients and slowly mix with a whisk until just combined. Combine the two. 2. Put 1/4 cup almonds in the bowl of a food processor. Combine dry ingredients. In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, orange juice, and zest until combined. In a medium bowl, whisk together the flour, baking powder, and salt. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Stir the ingredients together gently to ensure that you don't overwork the batter. Add in the orange zest and beat until combined. In a large bowl, combine the flour, baking powder, baking soda, salt and brown sugar and stir together. STEP 2. Add in the wet ingredients: almond milk, orange juice, oil, egg and vanilla. In a medium bowl, mix together flour, oats, cinnamon, baking powder, baking soda, and salt. Grease 12 muffin cups, or line with liners. In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Add this alternately with the milk to the butter mixture. Gently fold/stir in the orange zest and cranberries. Add oil, egg, and orange juice to the flour mixture and whisk. Preheat oven to 400 degrees. Fold the cranberries into the batter. Preheat the oven to 425. Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Instructions. Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Line two muffin tins with paper liners. Stir to combine. For the topping, mix all ingredients with a fork until crumbly. Stir in orange juice and orange zest. Process until very . Instructions. Bake 400F 15-20 mins until lightly browned and firm to the touch. Directions: Step 1. In a small mixing bowl combine the sour cream, melted butter, vanilla, orange zest, orange juice and eggs. Gently mix in the orange zest, orange juice, and cranberries. Instructions. 1 cups (150g) whole fresh cranberries, diced Instructions Preheat the oven to 350F, and coat 13 muffin cups with nonstick cooking spray. Add the sugar and stir gently to mix. Preheat oven to 350F. Sprinkle evenly with reserved sugar. 3. Stir in cranberry mixture. Spoon batter into 16 muffin cups coated with cooking spray. Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners. Set aside. Scrape bowl. The muffin is inherently sweet, the orange juice adds a nice sweet citrus flavor and the cranberry adds an unexpected pop of tartness. Line a muffin tin/cupcake pan with paper liners or silicone baking cups. (fill 3/4 full). In a separate bowl, whisk together milk, orange juice, eggs, and vanilla extract. In a large mixing bowl add butter and melt on low heat in the microwave. Whisk until smooth. Preheat the oven to 400 F. Coat a 12 cup muffin tin with cooking spray. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Using an ice cream scoop, fill your muffin liners full. Spray a muffin tin with non-stick cooking spray or line with cupcake liners. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Stir to combine and set aside. Cream together butter and sugar with an electric mixer. Use all whole wheat flour if you prefer. Add to dry ingredients all at once. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Add the orange juice and milk, gently whisking until just combined and little lumps remain. Thinly slice and chop yellow part of orange peel. Once it begins to melt, give it a good stir to melt the unmelted pieces. In a large bowl, toss together the flour, baking powder and salt. Sprinkle tops lightly with a bit of sugar. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, and cinnamon. Add the flour, sugar, salt, baking soda and baking powder to a large mixing bowl and whisk. Cranberry Orange Muffins Pretty. Stir in the Greek yogurt, mixing until . Fill 18 greased or paper-lined muffin cups two-thirds full. Coat a standard 12-well muffin pan with cooking spray and line with paper liners. In a medium bowl, whisk the melted butter, eggs, yogurt, milk, orange juice, orange zest, and vanilla together until well combined. Add the orange juice and milk, gently whisking until combined and little lumps remain. Add eggs, one at a time, mix until smooth. Add in the eggs, yogurt and vanilla extract and beat on medium speed until the texture is uniform. In a small bowl, combine the orange juice, eggs and vanilla. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Combine cranberries, part of the sugar, orange zest and chopped pecans. Mix until creamed. Line a muffin tin with paper liners; set aside. Fold in cranberries until batter is just combined. Add eggs one at a time, beating after each addition. Add the oatmeal mixture, melted butter and egg, stirring until well combined. In a large bowl, whisk together the egg and oil. Preheat the oven to 350. Use maple syrup or honey as the sweetener. Grind the fresh cranberries up to make the pieces more evenly distributed throughout the muffins. Fold in the cranberries with a wooden spoon or rubber spatula. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir and let stand 5 minutes. This muffin is wonderful just as it is, but the addition of Tahitian vanilla . In a large bowl add the flour, sugar, baking powder, baking soda and salt and whisk it together. For the muffin batter. Stir in cranberries. Beat in orange extract and zest (about 1 tsp zest). Add lemon juice to milk. Combine dry ingredients. Stir in nuts and cranberries. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Preheat an oven to 420F (215C). 1 1/2 cup fresh cranberries (165 g/ 5.8 oz) melted coconut oil or ghee for greasing Instructions Preheat the oven to 175 C/ 350 F (fan assisted), or 195 C/ 380 F (conventional). Whisk together until smooth. Preheat oven to 400 degrees. Pour mixture into a large bowl. 4. In a small bowl, whisk together flour, baking powder and salt. Fold in the cranberries and if using orange zest in lieu of the orange extract, add your zest now. Place the orange juice and grated rind in a Pyrex or . Mix in the flour mixture. Sprinkle coarse sparkling sugar over top, if desired. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add cranberry mixture and orange juice. 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