Cranberry-Orange Muffins

I did that thing where I bought a huge bag of cranberries, because, cranberries, and then didn’t end up making sauce for Thanksgiving.  Luckily, my Cousin Hannah came to the rescue with a brilliant idea: muffins.  It would help if I had any ability to bake whatsoever, but these came out SOOOOO good, I think I might actually have to give baking another shot.  Super fast to throw together too!  Try them and let me know what you think.  (Full disclosure, most of these measurements are approximate and usually they were heaping measuring vessels… remember, I don’t usually bake.)  This recipe made about 18 muffins if you fill the tins all the way up.

Ingredients:

• Two cups flour
• 1 cup quick oats
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin spice
• 1/3 cup oil
• 2 eggs
• 1 tablespoon vanilla
• 1 cup water
• 4 tablespoons orange zest
• The juice from that orange
• 2 cups of cranberries (actually, it might have been more like three cups)

Steps:
1. Mix up the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Mix the wet and dry ingredients together.  Add the cranberries.
3. Pour into greased muffin tins and bake at 400 degrees for 17 minutes.

Try not to eat them all in one sitting.  I had three with my dinner.  I am considering eating one more.