Using essential oils in baking enhances the flavour with authenticity, avoiding the artificial aftertaste often left by essences. These muffins deliver a burst of fresh orange flavour, complemented by the citrusy notes and a hint of cranberry tartness.
Ingredients
2 cups of all-purpose flour (can be substituted with Gluten-free all-purpose flour 1:1)
1/2 cup of sugar
1 tsp baking powder
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
1/4 cup coconut oil
1 1/4 cup milk
1 large egg
1 Tbsp grated orange rind
1 cup chopped dried cranberries
Glaze
1 Tbsp fresh orange juice
1/2 cup of powdered sugar (icing sugar)
2-4 drops of doTerra Wild Orange (begin with 2 drops and add more if you prefer a stronger flavour. Keep in mind that this is solely for the glaze, not the muffin itself)
Method
Preheat oven to 200ºC
Prepare your muffin tins with liners and set aside
Measure all your dry ingredients and sift together into a mixer or food processor.
Add the coconut oil. But it is important to add it in it's solid state. (if it is runny, place in the fridge/freezer for a while). Add to the dry ingredients and mix until combined/crumbly
Next whisk milk, egg and orange zest until nice and foamy at the top. Then add 5 drops of doTerra Wild Orange. Stir into the dry mix just until moist.
Add the chopped cranberries and fold into the mixture
Pour mixture into the cupcake liners
Bake for 14 minutes
Glaze
Mix Orange Juice, icing sugar and 2 drops of doTerra Wild Orange to taste. Once the muffins are cooled, just drizzle on top.
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