Orange Cranberry Muffins

These muffins are perfect for breakfast on Thanksgiving – light, citrusy, and studded with chopped cranberries. Grab a cup of coffee and start prepping your veggies!

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• zest of 2 oranges
• 1 tablespoon fresh squeezed orange juice
• 1/2 teaspoon vanilla extract
• 1 cup fresh cranberries, chopped

For the glaze –

• 1/2 cup confectioners sugar
• 1 teaspoon orange zest
• 1 to 1 1/2 tablespoons orange juice

1. Preheat oven to 350º. Line 2 muffin pans with 16 liners.
2. In a small bowl, mix flour, salt, baking soda, and sugar.
3. In a large bowl, whisk buttermilk, oil, eggs, zest, orange juice, and vanilla.
4. Add the dry ingredients in three batches. Stir in the cranberries.
5. Divide the batter among the muffin papers and bake for 15 to 20 minutes, test with a toothpick. Let cool on a wire rack.
6. For the glaze – whisk confectioners sugar, zest, and orange juice – drizzle over cooled muffins.