Ingredients
>
2 cups all-purpose flour
>
1 tbsp all-purpose flour
>
2 tsp baking powder
>
1/2 tsp salt
>
1 navel orange, zested
>
1/2 cup (1 stick) butter, melted
>
2 large eggs
>
3/4 cup reduced-fat milk
>
1 cup sugar
>
1/2 (12 oz) pkg frozen or fresh cranberries
Steps
1
Preheat oven to 400°F. Line 16 cups of 2 muffin pans with paper liners.
2
In a medium bowl, whisk 2 cups flour with the baking powder, salt, and orange zest. In a large bowl, whisk the butter, eggs, milk, and sugar until combined. In a third bowl, toss the cranberries with remaining 1 tbsp flour.
3
Stir dry ingredients into large bowl with wet ingredients to combine, then gently fold in cranberries. Divide among cups of prepared muffin pans.
4
Bake 20 min., until toothpick inserted into centers comes out clean. Transfer to a wire rack to cool.
Tips
Make these muffins up to 2 weeks ahead and wrap cooled muffins individually in plastic. Place in a gallon-size resealable bag and freeze. To serve, thaw at room temperature or microwave on low.
