Orange Cranberry Muffins
1 egg
60 g sugar
30 g brown sugar
50 g softened butter
150 g flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
Zest of one orange
1 tsp vanilla extract
Juice from one orange (85 ml)
80 g cranberries (fresh or frozen and thawed)
Start by whisking together the egg, sugar, and brown sugar.
Add the butter and vanilla extract and mix briefly.
Sift the dry ingredients into the bowl and stir together with a spatula.
Gently fold in the cranberries at the end.
Place paper liners in a muffin baking tray and fill each liner 3/4 full with the batter.
Bake at 200°C for 15-20 minutes or until the muffins have a nice color and a toothpick comes out clean when inserted.
Allow the muffins to cool on a wire rack.