- 1. Preheat oven at 375 Degree F or 190 Degree C. Line the muffin tin with silicone cups and then lightly grease them with oil. 2. In a mixing bowl, whisk together curd and sugar for 2-3 minutes until they mix well and become fluffy.
- 3.Then add oil, mix well again.
- 4. After that, add orange juice and orange zest whisk well till they blend well together.
- 5.Put a strainer on the bowl, sieve wheat flour, baking powder, baking soda, salt, cornflour into the wet mixture, and mix with cut and fold method.
- 6.Finally, mix a teaspoon of dry flour in chopped cranberry and gently fold into the batter. Add milk (if needed )2 -3 tbsp to adjust the consistency.
- 7.Divide the batter evenly into 10 muffins cup and bake for 20-22 minutes or until a toothpick inserted comes out clean.
- 8. Place the muffin tin on the cooling rack. After 5 minutes, remove the muffin cups from the muffin tin and let them cool completely.
