sunny cranberry orange muffins

Apologies for the delay between posts - I was a bit under the weather with summer flu and holytoledo joint pain . Ever since getting Lyme disease in 2001 I get this kick out of nowhere once in a while, that reminds me all too much where my joints are:)

But today? It may be sprinkling rain outside, but making these muffins always makes me smile. I came across the last bag of frozen cranberries and realized it had been much too long a time since I made these cheerful and colorful cranberry -orange zested sweeties. If you don't have cranberries, I'm wondering : what about fresh raspberries? Definitely a possibility!

This recipe makes about 6 Texas size muffins, or close to a dozen smaller muffins.

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To make:

Preheat oven to 350F.

Grease muffin tins.

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3 cups King Arthur all purpose flour

1 1/2 cups sugar

3 t. baking powder

5 T. canola oil

1/4 t. nutmeg

3/4 cup orange juice

2 cups fresh or frozen cranberries

2 eggs

zest from one orange ( about 1 1/2 teaspoons)

Sift flour, baking powder, sugar, and nutmeg into the mixing bowl.

Add the canola oil , orange zest, orange juice, and eggs and mix.

Stir in cranberries.

Using an ice cream scoop, fill the muffin cups, using two scoops for Texas size, or one scoop for regular muffins.

Bake for approximately 25-35 minutes: if using frozen cranberries, your baking time will be a little longer. The tops should be somewhat firm when gently pressed.

Remove to cooling rack. Remove from tins after about 15 minutes.

Enjoy the day!