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Preheat your oven to 350°F (175°C) and line a muffin pan with baking cups.
Add all of the dry ingredients (except the cranberries) to a mixing bowl and whisk together.
Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
Fold the cranberries into the batter. You can always reserve a few cranberries to add to the top of the muffins before baking.
Evenly divide the batter between 12 baking cups. They should be about 85 to 90% full. *Note: these will be fairly flat muffins. If you'd like taller, more mounded muffins, fill 10 baking cups.
Bake the muffins for 28 to 33 minutes, or until they're golden on the top and a toothpick comes out clean.