Cranberry Orange Muffins

Prepared by: Emily Colon

2 Cups all purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 tsp baking powder

1/2 tsp salt

Grated Zest of 1 orange

1 large egg

4 tbsp unsalted butter, melted

1/2 cup whole milk

1/2 cup strained fresh orange juice

1 1/2 cups fresh cranberries or frozen cranberries, thawed

Preheat oven to 375F. Grease 10 standard muffin cups w/ butter.

In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt & zest. In another bowl, whisk together the egg, melted butter, milk, and orange juice until blended. Add to the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the cranberries just until evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.