1 cup sugar for one orange peel 2 teaspoons of baking powder to 2 tablespoons of flour 1/2 cup fresh or frozen cranberries, halved, 1 teaspoon salt One cup milk butter melted four tablespoons butter one-half cup canola oil Two extra-large eggs 2 tablespoons orange juice, fresh
In a preheated 425°F oven.
18 muffin tins should be lined with paper liners. Rub the orange zest into the sugar in a large basin until fragrant.
Mix together the flour, baking powder, and salt with a whisk. Using the flour mixture, toss the cranberries until coated.
Mix the buttermilk, melted butter, oil, eggs, and citrus juice with a whisk in a medium bowl or large measuring cup.
Combine the dry ingredients with the liquid ingredients just until combined. Fill the prepared muffin tin to a quarter-full capacity with the batter. Bake until the top is golden, 15 to 28 minutes.