Cranberry Orange Muffins

Whole wheat orange muffins with little pops of tart cranberries throughout. The batter comes together quickly in one bowl, and can be made the night before. They are the perfect sweet/tart combo. Eat these wholesome delicious muffins for breakfast, snack or dessert.

Ingredients:

Whole wheat flour Organic cane sugar Baking powder Fine salt Fresh orange juice Orange zest Egg Light olive oil Fresh or frozen cranberries

Step by Step Instructions

Grease a standard size 6 cup muffin tin or use paper liners.

Zest and juice 1 medium/large orange or enough to get ⅓ cup juice and 2 teaspoons zest.

Roughly chop the cranberries using a knife and cutting board or, a small food processor.

Whisk the dry ingredients together in a medium mixing bowl.

Add the wet ingredients and whisk until combined.

Fold the chopped cranberries into the batter with a rubber spatula.

Divide batter evenly between the muffin cups.

Bake at 400 degrees fahrenheit for about 17 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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