Cranberry orange muffins are a wonderful breakfast treat
Keyword: Breakfast, Muffins
Author: Eva Bakes
1cup plus 2 Tablespoons sifted cake flour
1 and 1/4cupssugar
1cup (2 sticks)unsalted butterat room temperature
Zest of 1 orange
1cupsweetened dried cranberries
Preheat your oven to 350°F. Generously grease or line a standard muffin tin (you will need 2) with paper liners, or use a silicone muffin pan like I did.
In a medium sized bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
In the bowl of a stand mixer or in a medium bowl if using a handheld mixer, cream the sugar, butter, vanilla extract, and lemon extract on medium-high speed until light and fluffy.
Add eggs one at a time, beating well after each addition. Then add 3 tablespoons of the flour mixture with the last egg. (The mixture may appear curdled, but that is OK) Continue mixing for 3 to 4 minutes, or until creamy.
Turn the mixer to low and gently add in the remaining flour mixture, orange zest, and cranberries, mixing until just incorporated. Do not overmix.
Evenly distribute the batter among the 15 muffin wells and fill them 3/4 full with batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Muffins should be stored at room temperature in an airtight container and will keep for several days. They can also be frozen and reheated.Source: Craisins.com