Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out all ingredients. 

Preheat the oven to 375°F.

In a medium bowl, whisk eggs, oil, milk, orange Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and orange juice until blended. Add brown sugar and granulated sugar and whisk again until blended.

In a large mixing bowl combine dry ingredients, flour, baking powder and salt and make a well in the centre.

Add wet ingredients to the dry ingredients and with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula stir just until combined and all the dry ingredients are absorbed. The batter should be a little thick.

Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in the cranberries.

Spoon the batter into each muffin cup, filling them level with the rim. 

Bake until golden, about 20 – 25 minutes. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack.