Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • ½ cup (120ml) fresh orange juice
  • 1 cup (100g) fresh or frozen cranberries, coarsely chopped

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together oil, egg, buttermilk, vanilla extract, orange zest, and orange juice.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix – a few lumps are okay.
  5. Gently fold in the chopped cranberries.
  6. Fill each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back lightly when touched.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.