Light and fluffy muffins bursting with the tartness of cranberries and a hint of fresh orange, made healthier with less sugar and oil.

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Ingredients

• 2 cups Farine
• 1/2 cup Sugar
• 2 large Eggs
• 1/2 cup Canola oil
• 1 cup Canneberg (Cranberries)
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 tbsp Orange zest
• 1/2 cup Milk or Water

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the farine, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, canola oil, milk or water, and orange zest.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the cranberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.