These slightly sweet & zesty muffins make a great breakfast!
Side note: I love to make muffins with my 2-year-old because they are easy to throw together, and mixing doesn’t have to be exact. She loves putting muffin liners into the pan, or stirring the dry ingredients with a potato masher. Turns out a potato masher is A LOT less messy than other utensils when it comes to mixing with toddlers. I just make sure to give it a thorough stir after she has had her fun.
Zesty Orange & Cranberry Muffins
Preheat oven to 400 degrees F.
– 1 cup oats (old fashioned or quick, doesn’t matter.)
– 1 cup flour (white or whole wheat, doesn’t matter)
– 1/4 heaping cup dried cranberries
– 1/8 tsp. salt
– 2 tsp. baking powder
– 1/4 cup white sugar
– 1 egg
– Zest of 1 orange
– 3 tbsp. canola oil
– 1 cup milk
– Juice of your orange + 1 tsp. white sugar
Mix all dry ingredients well and set aside. In a separate bowl, whisk together the egg, oil, and orange zest. Whisk in milk. Add to dry ingredients and stir until just blended.
Evenly distribute into greased muffin tins (recommended) or a muffin tin lined with papers. Bake for 15-20 minutes, or until toothpick inserted into the middle comes out clean. Do not over-bake.
After removing from the oven, drizzle your orange juice + sugar mixture lightly on the top, remove from tins, and allow to cool completely. Enjoy!