A light and fluffy muffin bursting with zesty orange and tangy cranberries

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon grated orange peel
2/3 cup freshly-squeezed orange juice
2 eggs, beaten
6 tablespoons butter
1 1/4 cups fresh cranberries, whole or coarsely chopped
1/2 cup walnuts, optional

1. In large mixing bowl, combine first five ingredients.

2. Add orange juice, eggs, butter, and cranberries (also nuts if using!) and stir just until moistened.

3. Spoon batter into greased or paper-lined muffin cups. Bake at 350 degrees for 25-30 minutes or until muffins are lightly browned on top and test done with a toothpick.

Cranberry Orange Muffins,
pictured with Whole Berry Cranberry Sauce [1]

These muffins are beautiful, with a light and fluffy texture and not too sweet. Perfect for breakfast or with afternoon tea! My rating: 10/10