2 cups all purpose flour2/3 cups sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup fresh orange juice1/2 cup canola oil2 tablespoons orange zest2 teaspoons pure vanilla extract1/4 teaspoon almond extract1 1/2 cups fresh cranberries, roughly chopped
1 cup pecans or walnuts, roughly chopped (optional)
Preheat oven to 375 F. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Post Punk Kitchen, shared with us by customer Jennifer S.
·
This recipe was most recently featured in
Boston Organics Newsletter No. 42 of 2012.