Orange Craisin Cupcakes

Orange Craisin Cupcakes are among one of the few goodies (to me) which I bake regularly. I saw this recipe a couple of years ago in a magazine. I was primarily attracted to this because it was eggless. I avoid the icing part since it tastes good even without it. For more kid- friendlier version, they can be decorated. Also, I am sure that people who are allergic to dairy products would love this as this doesn't contain any of them. I used dry craisins, since their sweet and sour taste perfectly complement the orange juice used in the cakes. Usage of dry craisins is completely optional and any chopped nuts or dry fruits can be used instead of them. These ingredients would make 18 cupcakes and you can halve the recipe.

Ingredients:
All Purpose Flour/Maida - 2 ¾ cups
Sugar - 1 ¼ cups
Baking Powder - 2 tsp
Baking Soda, seived - 1 tsp
Orange Juice - 1 cup
Vegetable Oil - ½ cup
Ripe, Mashed, Bananas - 2
Grated Orange Peel - ½ tsp
Dried Cranberries / Craisins (Optional) - ½ cup

Baking:
Preheat the oven to 375 degrees F.
In a large bowl, add flour, sugar, baking powder and baking soda.
Stir in orange juice, bananas, oil, orange peel and craisins just to combine.
Spoon the batter into the muffin cups, filling each one three - fourths full. Bake around 20 minutes, or until golden brown and a tooth pick inserted in the center comes out clean.
Let cool for 5 minutes in the muffin pan and then remove them from the pan.

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