In a stand mixer fitted with the paddle attachment cream the butter, orange zest, and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Add the dry ingredients in thirds, alternating with the milk until just combined. Stir in the cranberries.
Preheat oven to 375 degrees F.
Lightly butter a 12-muffin tin (or line with paper liners). Divide the batter evenly into the muffin tin and sprinkle each muffin with sugar. Bake until golden brown, 25 - 30 minutes.
Cool muffins in the pan on a rack.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 109 (77%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 97.9mg||30 %|
|Sodium 53.5mg||2 %|
|Potassium 119mg||3 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 3.9g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
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