It’s getting to be back to school time, which means creative breakfast, lunch, and snack! I feel like muffins can be part of all three!
This muffin brings orange and cranberry together for a deliciously fruity treat! This one is sure to please, no matter when you serve them!
Orange Craisin Muffins
Adapted from Dinner, then Dessert
½ cup craisins (dried cranberries)
1 cup orange juice
2 cups flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
¼ cup powdered sugar
1-2 tablespoons orange juice
Place the dried cranberries into the orange juice to soak for 20-30 minutes
Preheat the oven to 375 degrees F and line muffin tins with paper liners (this makes about 18 muffins).
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Add the egg, oil, orange juice, and cranberries and stir until combined.
Scoop batter into the prepared muffin tins. Bake in the preheated oven for 18-20 minutes or until tops are lightly browned.
Cool completely, then whisk together the powdered sugar and orange juice to make frosting. Drizzle the frosting over the cooled muffins and serve.