Cranberry Orange Zest Muffins

I haven't made muffin in a very long time.. This was really refreshing.. I love the orangey taste and the crispy top... Healthy tasting snack.. It's nice eaten hot.. And the good thing about it is that you don't have to use any hand mixer!!

Cranberry Orange Zest Muffins (taken from http://howtoeatacupcake.net/)

Makes 8

1 1/2 cups all purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup sour cream (I used plain yoghurt)

1/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

Zest of 1 orange

1/2 cup dried cranberries, divided

1/4 cup orange juice

Coarse sugar, for sprinkling (optional)

1. Preheat oven to 175 deg celcius (375F). Line muffin pan with 8 paper liners. (I got 15 cups using my usual aluminium tray)

2. Combine 1/4 cup dried cranberries with orange juice in a microwave safe measuring cup or bowl. Microwave 1 minute or until mixture is hot. Let sit for 5 minutes to plump the cranberries. Drain off orange juice and pulse cranberries a few times in a food processor.

3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sour cream, melted butter, vanilla, orange zest and cranberry puree. Stir into dry ingredients until almost completely moistened. Fold in the ramining 1.4 cup cranberries until incorporated.

4. Fill muffin cups 2/3 to 3/4 full. Generously sprinkle coarse sugar over the tops. Bake for 20 to 25 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 minutes in pan before removing to a wire rack. Serve warm.

~hey Girl you know you drive me crazy..
One look puts the rythm in my hand
Still I never understand why you hang around
I see what's goin down~