Orange Cranberry Muffins
Servings: 24 Muffins
Author: Kelly the Kitchen Kop
In a medium saucepan, melt the butter with sugar, zest, orange juice, and cranberries and bring to a light boil for 10-12 minutes. Let cool. Add the dry ingredients to a mixing bowl, we use my beloved Bosch, and stir together; then beat in the rest of the ingredients along with the cranberry/orange mixture once it's cool. Spoon into muffin cups or a buttered muffin pan. (I also made a few mini orange cranberry muffins.) Sprinkle sugar on top. Bake at 350*, or more like 335* if your oven runs hot like mine, for 13-15 minutes or so, just until the top feels set and it springs back when you push it a little.
If you'd like to make bread instead (it's faster), grease 2 loaf pans well and divide batter between them. For my oven, 48 minutes at 350* was perfect.
Add a scoop of this collagen to the batter for extra nutrients!
If you don't have fresh oranges, you can just use 1 1/2 cup of organic orange juice.