Cranberry-Orange Muffins

• 2 ½ cups all-purpose flour
• 4 tsp. baking powder
• ½ tsp. salt
• ½ cup canola oil
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• ¼ cup freshly squeezed orange juice
• 1 tsp. vanilla extract
• Zest of one orange
• 1 ½ cups fresh cranberries

Preheat the oven to 425°F. Line a 18 muffin tin cups with paper liners.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium bowl, whisk together the canola oil, sugar, eggs, milk, orange juice, vanilla, and orange zest. Slowly add to the dry ingredients. Mix until just combined, then fold in the cranberries. Divide the batter evenly into the muffin cups.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for another 13-15 minutes or until a toothpick inserted into the center comes out clean.

• Yields: 18 servings
• Preparation Time: 30 minutes