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Are you planning your holiday menus yet? I always like to think about what desserts I’m going to serve, since it is my favorite part of the meal.
It’s true! Although I love sweets, I keep them at bay and indulge now and then. I find that mini sized desserts are a perfect way to indulge without feeling guilty!
These mini muffins are yummy, fresh and bursting with flavor. Perfect to add to your holiday menu!
If you need any Mini Muffin 24 cup pans, please click here to buy them!
Makes approximately 32 mini muffins
Place a rack in the middle of the oven and preheat to 375°F. Line the mini muffin tin pan with parchment liners and set aside.
Stir the lemon juice into the milk and let stand for a minimum of 5 minutes.
In a large bowl whisk together both flours, baking powder and the salt.
In a medium bowl whisk together, until smooth, the lemon juice/milk, oil, sugar, eggs, orange zest, vanilla extract and orange juice. Add this to the dry ingredients and mix gently, just until the flour disappears. Fold in the fresh cranberries; if using frozen cranberries, toss with 1 tsp. flour before adding to the batter.
Fill the 24 muffin parchment lined tin pan to the top. Use the remainder of the batter to fill another 6 parchment lined muffin tins. Add some water to the empty tins before baking.
Bake on the middle shelf for 15 minutes until the tops are golden and a cake tester comes out clean. If you used frozen cranberries, it will take about 5 minutes longer.
Remove from oven and let cool in the pans before removing.