What
you need,
2
cups all-purpose flour
¾
cup granulated sugar
½
tsp. salt
1
tsp. baking powder
¼
tsp. baking soda
2/3
cup buttermilk
6
tbsp. butter, melted and cooled
1/3
cup orange juice
1
large egg
1
tbsp. grated orange peel
1
½ cup fresh cranberries, roughly chopped
Sanding
sugar for topping
Heat
the oven to 350 degrees. Line a muffin tin with paper liners and set aside.
In
a large bowl whisk together the flour, sugar, salt, baking powder and baking
soda.
In
a 2 cup glass measuring cup combine the buttermilk, butter, orange juice and
peel and the egg. Whisk to fully combine.
Add
the wet ingredients into the dry and stir just to combine, do not over mix. Gently
fold in the cranberries.
Scoop
the batter into the prepared muffin tin. Sprinkle the tops of the muffins with
sanding sugar.
Bake
for 18-20 minutes until the muffins are golden and a toothpick comes out clean.
Cool
completely on a wire rack. You can store the muffins in an airtight container
or freeze them.
Jen of My Tiny Oven
