Scale

2 cups all-purpose flour

¾ cup sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup fresh or frozen cranberries, coarsely chopped

1 tbsp orange zest

¾ cup orange juice

⅓ cup vegetable oil

1 large egg

1 tsp vanilla extract

Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Stir in cranberries and orange zest.

In another bowl, mix orange juice, oil, egg, and vanilla.

Add wet ingredients to dry and stir until just combined. Do not overmix.

Divide batter evenly into muffin cups.

Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean. Cool slightly before serving.