Rolling in the Dough! 10 Ridiculously Easy Quick-bread, Muffin, and Coffee Cake Recipes
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Orange Cranberry Olive Oil Muffins
Photo by: Brooklyn Supper
Orange Cranberry Olive Oil Muffins
Ingredients: 1 3/4 cup white whole wheat flour; 2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup sugar; 2 eggs; 2 tablespoons orange zest; 2 tablespoons balsamic vinegar; 2 tablespoons milk; 3/4 cup olive oil; 1 cup fresh or frozen cranberries Directions: 1. Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper liners. Combine the four, baking powder, and salt in a large bowl and set aside. Beat together the sugar and eggs until creamy, then add the vinegar, zest, and milk. With mixer on low, fold in the olive oil. Pour into the flour mixture and stir just until combined. Add the cranberries. 2. Spoon into the muffin tin, filling each cup nearly to the brim. Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes and serve. Muffins will keep sealed and at room temperature for 2 days.
Making time for baking doesn't have to be tough -- especially if you whip up your goodies the night before. From ginger orange olive oil muffins to banana berry cake - these quick breads, muffins, and coffee cakes are ridiculously easy to prepare and are perfect for breakfast, lunch, or even dessert! - By Elizabeth Stark and Brian Campbell
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