Recipe for 12 muffins but you can and WILL double this recipe in the future.
2 cups of flour
2 tsps baking powder
1/4 tsp. salt
1/2 cup of unsalted butter (softened)
1 tablespoon (but I use more) grated orange zest
3/4 cup of sugar, plus more for sprinkling of top of the muffin before baking
2 large eggs
1/2 cup milk
2 cups fresh or frozen cranberries
Preheat oven to 375 degrees F
Spray muffin tins with oil cooking spray or grease with butter
Sift flour, baking powder and salt together in a small bowl
Cream together softened butter, sugar and orange zest in a separate larger bowl
Add eggs to the butter mixture mixing well after each egg is added
Gradually add the flour mixture to the butter mixture alternating with milk--until just combined--don't over mix.
Stir in cranberries
Drop batter into prepared muffin tins, evenly distributing the mix until all tins are full.
Sprinkle the top of each muffin with sugar
Bake until golden brown--about 25 to 30 minutes. I have found that my oven bakes these muffins quicker, so keep an eye on them checking them at 15 minutes and onward.
Enjoy with a nice cup of coffee or tea!
adapted from: Delicious Orange Cranberry Muffins