These muffins are a perfect breakfast treat as well as a healthy snack-on dessert. Loaded with berries and flavoured with orange, you’ll make it again and again. How I developed this recipe? 
Beautifully red tart cranberries are my favourite. N it’s rare that I get good ones. I wanted to bake a less sugary yet yummy treat for my family that they could enjoy anytime of the day and I thought these muffins would be perfect. It’s wholesome, berrylicious, zesty and just yum! Whats special about this recipe? Cranberries- These lovely red berries are not only a powerhouse of antioxidants, but also medically proven to prevent UTIs, boost immunity and brain power.. Orange- As everyone know orange is rich in Vitamin C and it’s citrusy punch is so refreshing. I’ve used both its zest and juice in this recipe to extract most of the goodness from it. What you’ll need- 
. 1 cup cranberries, preferably fresh. One by fourth a cup orange juice. 1-2 teaspoons orange zest . 1 teaspoon vanilla extract . 3 by 4th a cup softened butter. 1 and 1 by 4th a cup butter. 1 and a half cup all-purpose flour . 2 teaspoons baking powder . One by fourth a teaspoon salt How to make-
Preheat the oven to 180 degrees Celsius. Coat muffin pan with liners.- Cut the cranberries in half and toss in 2 tablespoons of sugar and set aside.
- Cream butter and sugar until light and fluffy.
- Add the orange juice, zest, eggs (one at a time) and vanilla. Mix to combine scraping down the sides of the pan, preferably with a rubber spatula.
- In another bowl, whisk up the flour, baking powder and salt.
- Fold in the dry ingredients into the wet, just until incorporated.
- Now gently fold in the cranberries too.
- Pour the batter into the lined tray filling 2 by 3rd of each and bake for 20-25 minutes, until done in the middle.
- Once out of the oven, you could either eat it as it is or drizzle some melted white chocolate and sprinkle some almond slices over it- as I did !
Notes, tips & suggestions- 
. Never add cut cranberries right straight away into the batter as it’s too tart and may not taste right texture wise or on the palate.. If you don’t like cranberries, you could always substitute it with equal amounts of your favourite berries/chopped fruits in this recipe.. If you don’t like to decorate your muffins with white chocolate and almonds, I would suggest dark chocolate and toasted coconut or any other nuts with a light drizzle of salted caramel instead or have it simple as it is paired with your daily cup of coffee or tea!