Cranberry Orange Muffins

We’re going to grow a garden! When we bought this house I really wanted a garden and the house does have a space in the yard for a garden. Our soil has a lot of clay in it though, so we are going to build a raised bed instead of planting right in the ground. Anthony is going to try to build the raised bed himself, so we’ll see how that goes! I think he can do it!

I just need to figure out what I want to plant in my garden. I think I’m going to start with seedlings instead of seeds. I have had a lot more luck when I start with seedlings. The summer is so short here that I need to make sure that I’m going to get something out of it. I want to grow some herbs (basil, parsley, mint and maybe cilantro), but I may do those in some pots. In the raised bed I want to grow tomatoes, zucchini, beets and we’ll see what else. I will keep you posted on the progress though and if you have any suggestions on starting a raised bed let me know!

These muffins were so good. I love the tart flavor of the cranberries and the sweetness from the oranges. It is just an amazing combo! I would highly recommend you give them a try. I freeze at least one bag when cranberries are in season during the fall, so that I can enjoy recipes like this throughout the year. Cranberries are just so amazing!

Cranberry Orange Muffins

Yields – 12 muffins

Prep time – 15 minutes

Cook time – 25 to 30 minutes


  • 1 1/2 cups of flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup of sugar
  • 1 TBSP orange juice
  • zest of 1 orange
  • 1/2 cup of almond milk
  • 1/2 cup of vegetable oil
  • 1 1/2 cups of chopped, fresh cranberries
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees and grease your muffin tins.
  2. Mix together the flour, baking powder and salt in a medium bowl.
  3. In a large bowl mix together the eggs, sugar, vanilla extract, orange juice, milk and vegetable oil.
  4. Slowly add your flour mixture to the wet ingredients stirring as you go.
  5. Fold in the cranberries and orange zest.
  6. Fill your muffin tins up about 3/4 of the way full with the dough.
  7. Bake for 25 to 30 minutes until a toothpick comes out clean.
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