Cranberry Orange Muffins

Ingredients:

• 1 cup dried cranberries
• 1/4 cup freshly squeezed orange juice
• 2 cups of flour
• 2 tsp baking powder
• 1/4 teaspoon fine salt
• 0.5 cup softened butter + extra for greasing the pan
• 1 tsp. grated orange zest
• 2/3 cup granulated sugar + up to 1 tbsp for sprinkling muffins (optional)
• 2 large eggs, room temperature
• 0.5 cups of milk

Preparation:

1. Preheat oven to 190°C.
2. Place the cranberries and orange juice in a small saucepan and bring to a boil over medium heat. Remove from heat and set aside to cool and plump. Drain.
3. Lightly grease a 12-cup muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl.
4. Using a stand or hand mixer fitted with the paddle attachment, beat the butter, orange zest, and 2/3 cup sugar in a large bowl until light and fluffy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Set the bowl away from the mixer.
5. Using a spatula, fold the flour into the butter mixture in 3 additions, alternating with the milk, and knead the dough. Stir in the cranberries. Do not overmix. Divide the dough evenly among the muffin tins and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool the muffins on a wire rack in the tins. Serve warm.