Orange Cranberry Muffins

• First mix in the dry ingredients.
• Cream butter and sugar with a hand blender at high speed for 2-3 minutes. Use some warm milk if needed to get a creamy consistency.
• Now add all the other wet ingredients (Orange Extract, Orange Food Color, Orange Zest, Orange Juice, Yogurt, Vinegar)
• Whisk all the wet ingredients at high speed for at least 1 minute.
• Now mix in the dry ingredients with the wet ingredients.
• Whisk with a handheld blender for one minute (until you get a lumpy consistency).
• Add the chopped cranberries (room temperature) and fold it into the mixture.
• Grease the muffin pan with oil or butter and pour the batter in it. Pour as much as you can. (Fill it till the top for well-risen muffins)
• Pre-heat your oven at 420F OR 220C. Bake for 5 minutes.
• After 5 minutes, reduce the temperature by 100 degrees and bake for another 5 minutes.
• Allow the muffins to cool down and then take them out of the tray.

Glazing

• Mix orange juice with brown sugar (you can use granulated white sugar also) and whisk with a handheld blender or a spoon until you get a smooth glaze.
• Glaze your Orange Cranberry Muffins with the freshly prepared orange glaze.
• Serve it with a scoop of Ice Cream to make it a fantastic dessert.