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!
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
- Preheat oven to 375F.
- Prepare your muffin tin with liners or cooking spray.
- Mix dry ingredients together.
- Beat together eggs, OJ, orange zest, and oil.
- Mix wet into dry just until combined – careful not to overmix!
- Fold in cranberries.
- Bake for 20 minutes or until toothpick comes out clean.
- 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”.
- 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!