Good Eggs Meal Kits
Cranberry-Orange Muffins Kit
Product Details
These super moist muffins are filled with tart cranberries and sweet citrus. Bake a batch for quick grab-and-go breakfasts or to tuck into lunchboxes.
Contains: milk, eggs, wheat.
Note: The cranberries may arrive fresh or frozen. If you receive frozen, there is no need to defrost them before using in the recipe/
What You Get
Unsalted butter
Cranberries (see note below)
Sugar
Buttermilk
All-purpose flour
Ground cinnamon
Orange
What You'll Need
Egg
Baking powder
Baking soda
Salt
Step 1
Preheat the oven to 400°F. Grease a 12-cup standard muffin pan with butter.
Step 2
Rinse and drain 1 cup of the cranberries. In a small bowl, toss the cranberries with 2 tablespoons sugar.
Step 3
In a large bowl, whisk together ¼ cup melted butter, ½ cup sugar, 1 egg, and ½ cup buttermilk.
Step 4
In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined.
Step 5
Fold in the cranberries and the juice of ½ orange. (For extra citrusy flavor, before juicing, finely grate 1 teaspoon of the zest, and stir it in.)
Step 6
Spoon the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar. Bake until a toothpick inserted into the middle comes out clean, 18 to 20 minutes.
Step 7
Let the muffins cool slightly in the pan before turning out and serving warm. Transfer any leftover muffins to an airtight container and store for up to 3 days.
