Ingredients
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 cup vegetable oil
1/4 cup white sugar
1 egg, beaten
1 cup orange juice
1 1/2 cups chopped cranberries
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 400 degrees f (200 degrees c). grease and flour muffin pan, or use paper liners. sift together flour, salt and baking powder. set aside. beat oil and sugar together until light. add egg and beat until smooth. add orange juice and grated zest. add flour mixture and stir just until mixed. fold in cranberries. fill greased muffin pans 2/3 full. bake at 400 degrees f (200 degrees c) for 20-25 minutes.