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Cranberry Orange Muffins

Leisa Sutton
These muffins are proof that preparedness isn’t about deprivation — it’s about abundance. With a few smart pantry choices, like keeping freeze-dried fruits stocked, you can enjoy homemade goodness any day of the year.
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Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 tbsp zest of orange or dehydrated orange peel
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup orange juice
  • 2 tsp vanilla extract
  • 3 cups freeze-dried cranberries
  • 1 cup orange juice to refresh cranberries

Instructions
 

  • Preheat oven to 400F
    Line muffin pan with papers
    Put freeze dried cranberries in a bowl and mix with 1 cup of orange juice to refresh.
    Mix dry ingredients: Sift together 2 cups (240g) flour, 2 teaspoons baking powder, and ½ teaspoon salt in a large bowl.
    Combine sugar and zest: In another bowl, mix 1 cup (200g) sugar with the zest of 1 orange. Rub together with your fingertips until fragrant and sandy.
    Add wet ingredients: Whisk in ½ cup (120mL) vegetable oil, ½ cup (120mL) milk, 2 large eggs, ¼ cup (60mL) orange juice, and 2 teaspoons vanilla extract until smooth.
    Combine mixtures: Pour wet mixture into dry ingredients; stir gently until just combined—no streaks of flour should remain.
    Fold in fruit: Gently fold in 1½ cups (180g) fresh or frozen cranberries.
    Fill muffin cups evenly and, if desired, sprinkle a bit of sugar on top for sparkle.
    Bake for about 25 minutes, or until golden and a toothpick inserted in the center comes out clean. (Add a few extra minutes if using frozen cranberries.)
    Cool briefly in the pan, then remove and enjoy warm or at room temperature.
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