Orange Muffins

Name: Orange Muffins
Yield: 12 muffins servings of 1 muffin
Ingredients: 2 cups (500 mL) all-purpose flour; 3/4 cup (175 mL) sugar; 1 tbsp (15 mL) baking powder; 1/2 tsp (2 mL) salt; 3/4 cup (175 mL) orange juice; 1/2 cup (125 mL) sour cream or yogurt; 1/4 cup (60 mL) vegetable oil; 1 large egg; 2 tsp (10 mL) grated orange zest; (Optional) 1 cup (250 mL) dried cranberries, soak in warm water then drain to rehydrate; (Optional) Course sugar for topping

Ingredients

2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) orange juice
1/2 cup (125 mL) sour cream or yogurt
1/4 cup (60 mL) vegetable oil
1 large egg
2 tsp (10 mL) grated orange zest
(Optional) 1 cup (250 mL) dried cranberries, soak in warm water then drain to rehydrate
(Optional) Course sugar for topping

Directions

Preheat oven to 375°F (190°C). Oil the 12-Cup Muffin Pan.
Combine the flour, sugar, baking powder and salt in a large bowl. Whisk together milk, oil, egg and zest in a medium bowl. Add milk mixture to dry ingredients; stir just until moistened. Drop slightly rounded scoops of batter into wells of muffin pan using a Large Scoop. Sprinkle tops with course sugar, if you'd like.
Bake 18-22 minutes or until golden brown. Remove pan from oven and cool for 10 minutes before removing the muffins from the pan to cool completely.