Irresistible cranberry and orange muffins

We had some friends stop by for afternoon tea recently and was looking for a recipe that was quick and easy. This was it!

Here’s a tip — you can use fresh oranges and squeeze the juice from them, but if you want to save yourself even more time, consider substituting them for store-bought orange juice. Either way, the pop of citrus is so refreshing and these baked goods will be too good to resist.

Makes 6-8

Ingredients

• 1 1/3 cups self-raising flour
• 2/3 cup wholemeal self-raising flour
• 1/2 cup raw sugar
• 1/2 cup dried cranberries, coarsely chopped
• 3/4 cup orange juice
• 2 eggs, lightly whisked
• 1/2 cup olive oil
• Icing sugar, to dust

Method

1. Preheat oven to 180C. Line six or eight holes of a 12-hole, 1/3 cup muffin pan with paper cases.
2. Place combined flour, sugar and cranberries in a large bowl and stir to combine.
3. Whisk orange juice, egg and oil in a large jug. Add to flour mixture. Stir to combine, but don’t overmix.
4. Spoon mixture evening among paper cases. Bake for 20 minutes or until a skewer inserted in the centres comes out clean.
5. Allow to cool before dusting with icing sugar.