Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ¾ cup (150g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • ¾ cup (180ml) orange juice, freshly squeezed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest, finely grated
  • 1 cup (100g) fresh or frozen cranberries, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Line muffin tin with liners, or grease well with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together oil, orange juice, eggs, vanilla extract, and orange zest.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! A few lumps are okay.
  5. Gently fold in the chopped cranberries.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully!
  8. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.