Orange and Cranberry Muffins – Fluffy and delicious!

What you will need:

• 3/4 cup dried cranberries
• 1 cup of boiled water
• 4 tablespoons of butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon of vanilla extract
• 1/2 cup plain Greek yogurt (or sour cream), at room temperature
• zest of 2 oranges
• 1 1/4 cups all purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• coarse foaming sugar, for garnish, optional

For the frosting:

• 1 cup confectioners sugar
• 2 tablespoons of orange juice

How to make it:

1. Preheat the oven to 175 degrees and line a muffin tin.
2. In a small bowl, pour the boiling water over the cranberries and let them soak for 30 minutes.
3. Meanwhile, beat the butter and sugar in a mixer until pale and very fluffy, 3 – 5 minutes. Add the eggs one at a time, beating between each addition. Then add the vanilla, yogurt and zest. Beat well to combine.
4. Add the dry ingredients together and then mix until combined.
5. Drain the cranberries, removing excess liquid with a kitchen towel. Add the Orange and Cranberry Muffins to the dough and use a spatula to incorporate the ingredients with gentle movements.
6. Transfer the dough to the mold, filling each position to 1/4 cup. Sprinkle the tops of the muffins with sugar.
7. Bake for 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
8. Meanwhile, make the glaze by mixing the confectioners’ sugar and orange juice. We use more sugar to bind or more juice to thin.
9. Take the muffins out of the oven and immediately take them out of their form. Let them cool and pour orange glaze over them.

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