Cranberry Orange Muffins

We've had an epiphany: orange zest is amazing in baked goods. While old news to some, it was a revelation today when we bit into a cranberry orange muffin and we had to immediately make it at home. 

This is another recipe trifecta: easy, cheap and uses staples you already have in your pantry. 

The original recipe came from The Food Network and we substituted milk with half and half because that's what was in the fridge!

Prep time: 15 minutes
Cook time: 20 minutes

What you'll need:

• 1 cup dried cranberries
• 1/4 cup fresh orange juice
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1 teaspoon grated orange zest
• 2/3 cup granulated sugar 
• 2 large eggs, at room temperature
• 1/2 cup half and half

What you'll do:
Preheat the oven to 375.

In a small sauce pan, simmer the cranberries and orange juice. When it bubbles, take it off the heat to cool and plump. 

Coat a 12 muffin tin with cooking spray. 

Combine the flour, baking powder, and salt.

In a separate bowl, cream butter, orange zest and 2/3 cups of sugar until fluffy, remembering to scrape down the sides. 

Add the eggs in one at a time and beat well after each egg. 

Alternate folding in the flour and half and half, being careful not to over mix.

Fill the muffin tin and bake until golden brown, about 20 minutes.