Orange Cranberry Muffins

• 150 grams unsalted butter
• 1/3 cup self raising flour
• 1 teaspoon baking soda
• 4 teaspoons baking powder
• 2/3 cup brown sugar
• 2 oranges
• 150 grams dried cranberries
• 2/3 cup orange juice
• 2/3 cup full-fat milk
• 2 eggs

1. 1. Preheat the oven at 200 deg Celsius. Microwave the butter in a small bowl and set aside to cool.
2. 2. Meanwhile, combine the flour, cranberries, baking soda, baking powder, sugar and orange zest in a large bowl.
3. 3. Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
4. 4. Pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. If you feel the batter is too dry, add a further tablespoon of orange juice or milk, or one of each, as needed. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.
5. 5. Pour the mixture into either muffin tins, or cupcake wrappers. Fill them up halfway only, the mixture will expand in the oven. Bake for about 20 minutes until the tops are a nice golden brown. Cool them on a wire rack.

butter, flour, baking soda, baking powder, brown sugar, oranges, cranberries, orange juice, fullfat milk, eggs

Taken from www.yummly.com/recipe/Orange-Cranberry-Muffins-1692344 (may not work)