Cranberry Orange Mini Bundts

Ingredients:
2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated orange zest

1 1/2 cups fresh cranberries

1/4 cup margarine, softened

1 cup white sugar

1 egg

1 tsp of vanilla extract

3/4 cup orange juice

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf or mini bundt pan. Whisk together flour, baking powder, baking soda, and salt.

2. In a large bowl, mix together the sugar and orange zest until fragrant. Add in the margarine and mix until well combined, stir in the egg and combine until smooth. Stir in orange juice and vanilla. Beat in flour mixture until just moistened (Do Not Overmix); fold in cranberries. Pour into prepared pan(s).

3. Bake for 1 hour in the preheated oven (18-22 minutes for the mini bundts), or until the bread springs back when lightly touched. Let stand 10 minutes; turn out onto a wire rack to cool.

4. When the bread is thoroughly cooled, sprinkle on some powdered sugar or drizzle on an easy powdered sugar glaze. I simply mixed powdered sugar with orange juice to achieve the look pictured above.