Muffins aux canneberges et à l’orange

Ingrédients

• 1 3/4 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups (250g) granulated sugar
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup (57g) unsalted butter, melted and cooled
• 1/3 cup canola oil (or vegetable, safflower)
• 1/3 cup (80ml) freshly squeezed orange juice (1-2 oranges)
• 1 tablespoon orange zest (1-2 oranges)
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange extract or orange liqueur (optional)
• 1 cup dried or fresh cranberries

Préparation

1. 1

   If using dried cranberries, combine the cranberries and orange juice first to sit and soak for a few minutes. *Strain cranberries out of the juice when adding to the muffin batter.

2. 2

   Preheat oven to 400°F/200°C degrees. Butter 12 muffin cups or line them with muffin liners.

3. 3

   In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.

4. 4

   In a medium bowl, whisk the eggs with the buttermilk, melted butter, oil, orange juice* and zest, vanilla and orange extract (if using). Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. Fold in cranberries.

5. 5

   Divide the mixture evenly between the muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for 8 minutes before removing from pan.