These deliciously fruity cranberry and orange muffins are a great recipe to make in winter when cranberries are in season. You can also use frozen cranberries. Make them for a special breakfast, as a snack or as a dessert. What's more, you can make them in less than an hour!
Melt the butter in the microwave or in a small saucepan. Set aside.
Put the flour, baking powder, sugar and orange zest in the mixing bowl.
Crack the eggs into a jug. Beat lightly just to break them up. Add the milk, orange extract and the melted butter. Make sure the butter is not too hot.
Pour the liquid ingredients into the bowl with the flour. Fold together until just combined.
Then stir in the cranberries.
Spoon the mixture into the muffin cases.
Bake for 20-25 minutes. Cool on a wire rack.
Nutritional information is approximate and a guideline only.The number of muffins depends on the size of the muffin cases. When I most recently made these for the photos the recipe made 7 large muffins and took 25 minutes to bake. I have made the same recipe using 12 smaller muffins cases and the muffins were baked in 20 minutes.