2smallorangeszested and juiced...using a Microplane grater to zest will make you smile!)
2teaspoonsvanilla
1cupof fresh or frozen cranberriesthawed, chopped. More OK!
Optional Orange Glaze
1cup powdered sugar
1tablespoonfresh orange juiceor more to thin to desired consistency
1tablespoonbutteroptional, could use regular or vegan
Instructions
Preheat oven to 350 degrees and prepare 12 muffin tins with liners or grease. I usually have enough for a couple extras.
Whisk together the dry ingredients through the sugars in a mixing bowl.
Prepare your oranges. First zest, then juice: I roll the zested orange firmly on the counter o release the juices and make it easier to extract. I plan on about 1/2 cup fresh orange juice, give or take a couple of tablespoons. Drink any extra!
In a separate bowl, stir the remaining wet ingredients along with the orange juice and zest, minus the cranberries.
Combine the wet and dry ingredients and mix well.
Gently fold in the chopped cranberries.
If the mixture seems too stiff you can mix in some additional fresh squeezed orange juice (from the orange you just zested) or some non-dairy milk. The batter should be a typical muffin texture, not too stiff and almost pourable, but not quite!
Pour into a prepared muffin tin. I made 12 large muffins and 1 mini loaf.
Bake in a 350 oven for 17-20 minutes until the tops are just firm.
Optional Orange Glaze
Whisk all ingredients together to create a smooth, clump free glaze. You may thin with additional orange juice if desired. Drizzle over the tops with a spoon!