Makes approximately 32 mini muffins
- 1/2 cup milk (I used 1%)
- 1 1/2 tsp. lemon juice
- 1 1/2 cups all purpose white flour
- 1 cup whole wheat flour
- 1 tbs. baking powder
- Pinch of salt
- 1/2 cup vegetable oil
- 3/4 cup white sugar
- 2 eggs
- Zest from one naval orange (about 1 tbs.)
- 1 tsp. vanilla extract
- 1/4 cup freshly squeezed orange juice (zest the orange before juicing it)
- 1 1/2 cups fresh or frozen cranberries
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.