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Cranberry Orange Muffins

December 27, 2016
cranberry orange muffins, winter, recipe

I hope everyone had a wonderful Christmas with family and friends. We’re still in Europe until after the New Year but I want to share the recipe for these Cranberry Orange Muffins with you to keep you in the holiday spirit. I absolutely love the combination of cranberries and orange. And I also needed a good reason to use the Christmas liners I brought to Kuwait with me.

These muffins are delicious breakfast treats and use fresh or frozen cranberries instead of dried ones, which is a huge bonus in my book. There is a fair amount of brown sugar but I love the balance of tartness you get from those fresh berries.

I have several cranberry orange muffin recipes on my Pinterest Boards so it was a tough choice. In the end I chose this one from Moms Need To Know because of the whole berries and how easy the recipe is. I already had all of the ingredients so that was an added bonus. Luckily I ended up with a rather large bag of frozen cranberries when I made cranberry apple oatmeal.

This batter came together really quickly. I doubled the recipe as usual and all 24 were done in no time!

cranberry orange muffins

 

Ingredients: (for 12 muffins)
  • 2 cups Whole Wheat Flour
  • ¾ cup Brown Sugar
  • 2 tsp Baking Powder
  • 2 Eggs (or 2 Tbsp Chia seeds + 1/2 cup water)
  • ¾ cup Orange Juice
  • 1 Tbsp Orange Zest
  • ⅓ cup Coconut Oil (or applesauce/pureed pears/mashed bananas/greek yogurt)
  • 1 cup chopped fresh or frozen Cranberries
Directions:
  1. Preheat oven to 375F.
  2. Prepare your muffin tin with liners or cooking spray.
  3. Mix dry ingredients together.
  4. Beat together eggs, OJ, orange zest, and oil.
  5. Mix wet into dry just until combined – careful not to overmix!
  6. Fold in cranberries.
  7. Bake for 20 minutes or until toothpick comes out clean.
  8. Cool on wire rack.

There are sooooo many substitutes that you could use for the oil in this recipe. I really wish Greek yogurt and applesauce were available here in Kuwait because those were my quick and easy, always on hand, go to subs. This time all I had was coconut oil. But I love coconut oil so it’s OK!

It’s also super easy to make these vegan by making chia seed “eggs”.

Nutrition Breakdown:
  • 197 calories, 4 grams protein, 8 grams fat, 31 grams carbs, 3 grams fiber.
  • Of course, you can use the chia “egg” and applesauce or Greek yogurt to significantly reduce the fat and calories.

These are perfect post-Christmas breakfast treats and I hope you enjoy them!

This is my last post for the year. I hope everyone has a great New Year’s – here’s to 2017!

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