Orange Cranberry Muffins

Tangy sweet cranberries combined with the brightness of orange juice make these ORANGE CRANBERRY MUFFINS the perfect breakfast or snack on the go!

You can use fresh or freeze dried cranberries in this recipe.

- All purpose flour - Baking powder - Salt - Large eggs - Freshly squeezed orange juice - Honey - Melted butter - Fresh cranberries, OR dried cranberries (you can get dried cranberries here)

Ingredients

Preheat oven to 400 degrees F.

Get started!

If you are using dried cranberries, measure out the orange juice in a large measuring cup and allow the cranberries to rehydrate in the juice.

If you are using dried cranberries, measure out the orange juice in a large measuring cup and allow the cranberries to rehydrate in the juice.

In a medium mixing bowl, add the flour, baking powder, and salt together.

What's next?

-Whisk to combine. -In a separate mixing bowl, beat the eggs.

- Add honey, melted butter, orange juice and rehydrated cranberries. - Mix well to combine. - Pour the dry ingredients into the wet and stir well.

- Scoop ⅔ cup of muffin batter into a medium sized muffin pan, lined with papers or greased with coconut oil. - Bake for 17-20 minutes, until cooked through in the center.

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