Cranberry Orange Muffins

Just felt like making muffins today, so I did. And these are awesome. Moist and with the perfect amount of sweetness.

I was also able to use the YumBots™ that I got from my brother-in-law for Christmas. They will be so fun to use for a birthday party!

Cranberry Orange Muffins
A variation on this recipe from TasteBook



2 cups all-purpose flour
1 cup sugar
1½ tsp baking powder
1 tsp salt
½ tsp baking soda
1 stick (½ cup) cold unsalted butter, cut into small pieces
¾ cup fresh orange juice
1 large egg
⅓ cup low-fat sour cream
1 cup fresh or frozen cranberries, coarsely chopped
2-3 teaspoons turbinado (raw) sugar

Preheat oven to 350°F. Line muffin pan with muffin cups.

In a food processor, blend together the flour, sugar, baking powder, salt, baking soda, and butter until the mixture resembles coarse crumbs. Transfer the mixture to a large bowl.

In a small bowl, whisk together the juice, egg, and sour cream. Add the mixture to the flour mixture and stir the batter until it is just combined. Stir in the cranberries. Use an ice cream scoop to transfer batter to muffin pan. Sprinkle the batter with turbinado sugar.

Bake for 35-40 minutes, or until a tester comes out clean. Transfer muffins to rack to cool.