Ingredients

• 1/4 cup Sugar
• 1/4 cup Organic Unbleached White All-Purpose Flour
• 3 Tbsp Butter melted
• Orange Zest optional

• 1-1/4 cups Organic Unbleached White All-Purpose Flour
• 1-1/4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 3/4 cup Sugar
• Orange Zest

• 1 Egg
• 1/4 cup Olive Oil
• 1/2 cup Buttermilk
• 1 tsp Vanilla Extract
• juice from half an orange
• 1 cup Dried Cranberries

Instructions

1. Combine ¼ cup sugar, ¼ cup flour, and melted butter. Using a fork, break mixture up until it is crumbly in texture. Set aside.

1. Preheat oven to 425°F.
2. Mix the dry ingredients together in a large bowl. Set aside.
3. Combine the wet ingredients in a medium sized bowl and beat with a whisk.
4. Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix. The batter will be thick.
5. Fold in cranberries.
6. Scoop batter into muffin tin that has been lined with 8 parchment paper cups.
7. Sprinkle with crumb mixture.
8. Bake for 17 to 19 minutes.