Orange Cranberry Muffins

These gloriously fruity and fresh muffins are inspired by the unseasonably summer-like weather we have been experiencing around these parts even though it's still winter.

These muffins were really easy and came together quickly which is perfect since it left lots of time to enjoy the AMAZING weather!

We hope all is well in wherever you might be reading from.

Cranberry Orange Muffins
Make 12 standard muffins or a whole bunch of mini muffins

Ingredients

1 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tbsp flax seed ground
1/2 teaspoon salt
1 egg
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 cup canola oil
1 1/4 cups milk (or sour cream)
3/4 cup fresh cranberries
juice of half an orange

Directions

To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.

Combine the flour, baking powder, flax seed, and salt in a medium bowl; set aside.

In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and juice and whisk until the mixture is thick and thoroughly combined. Stir int he orange zest until evenly distributed. Slowly whisk the oil into the mixture until combined. Add half the milk, whisking until just combined, repeat with the remaining milk.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries and continue folding the mixture until the berries are evenly distributed (do not over-mix).

Evenly divide the batter in between the cups of the muffin pan (about 2 1/2 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool.