Orange Cranberry Muffin

Most muffins recipes have butter, but we usually spread butter on our muffins anyway.  So, I tried this recipe I found from KAF, using vegetable oil instead of  butter. My other reason was to use ingredients in my pantry, before its expiration date. However,  my baking powder has already reached its expiration date, so I substituted the baking powder by combining 1 tsp Cream of Tartar, 1/2 tsp baking soda and 1/2 tsp cornstarch.  It actually worked.  The result was quite amazing.  The muffins were crunchy outside, moist inside and very easy to make. The picture above has 11 muffins instead of 12.  Guess what happened.  Yum!!!!
I will try to substitute cranberries with golden raisins or add chocolate chips next time.

Ingredients:

• 2 cups unbleached all purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1/4 cup fresh orange juice
• 1/2 tsp grated orange peel
• 1 cup dried sweetened cranberries

Topping: Combine 1/4 cup coarsely ground walnuts or pecan, 1/4 cup firmly packed brown sugar, 1/2 tsp cinnamon.  Set aside.

Directions:

1. Dry Ingredients:  In a mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss cranberries and stir to coat.
2. Wet Ingredients:  In a large measuring cup, whisk together the egg, oil, milk, orange juice and orange peel.
3. Gently and thoroughly mix the wet ingredients into the dry ingredients.
4. Using a cookie scoop or a 1/4 cup measure, pour batter into 12 slightly greased muffin pan, about 3/4 full.
5. Sprinkle a scant 1 tbsp topping over batter in each muffin cup.
6. Bake muffins in a preheated 400F oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Run a knife around each muffin and transfer them to a rack to cool completely or serve immediately while still warm.