A tart-sweet muffin with notes of orange and dried cranberries
|1 Bag||Foothill Farms® Cobbler Mix|
|1/2 tsp||baking powder|
|1 cup||dried cranberries|
|1/4 cup||vegetable oil|
|1/4 cup||orange juice OR 2 tbsp. orange juice concentrate|
|2/15 tsp||orange oil|
Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with muffin liners and grease the muffin liners.
To make the muffins: In a medium-sized mixing bowl, whisk together the flour, baking powder, and Cobbler mix, then toss the cranberries into the mixture, stirring to coat.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a ¼ -cup measure, fill each muffin cup about ¾ full.
Bake the muffins for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
Store muffins for up to 3 days in a plastic bag on the counter; or freeze, well wrapped, for up to one month.