Ingredients

• 1.5 cups all-purpose flour
• 3 teaspoons baking powder
• 0.25 teaspoons salt
• 0.25 cups white sugar
• 0.25 cups vegetable oil
• 1 large egg , beaten
• 1 cup orange juice
• 1 tablespoon orange zest
• 1.5 cups chopped cranberries

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Sift flour, baking powder, and salt together into a bowl.
3. 3 Beat sugar and vegetable oil in a large bowl with an electric mixer until light, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely.

Nutrition per serving