Whole Wheat Cranberry Orange Muffins
Whole wheat orange muffins dotted with cranberries. They are the perfect sweet/tart combo. Eat these wholesome muffins for breakfast, snack or dessert.
Servings: 6 Muffins
Calories: 257kcal
Ingredients
- 1 cup (128 g) hard white wheat flour fresh milled
- 1 teaspoon (1 teaspoon) baking powder
- ⅛ teaspoon (⅛ teaspoon) sea salt
- ⅓ cup (70 g) granulated cane sugar
- ¼ cup (60 g) oil olive or avocado oil
- ⅓ cup (80 g) fresh orange juice
- 1 large (1 large) egg
- 2 teaspoons (2 teaspoons) orange zest optional
- ½ cup (60 g) chopped cranberries fresh or frozen
Instructions
- In a medium mixing bowl whisk the dry ingredients together.1 cup hard white wheat flour, 1 teaspoon baking powder, ⅛ teaspoon sea salt, ⅓ cup granulated cane sugar
- Add the wet ingredients and whisk until combined.¼ cup oil, ⅓ cup fresh orange juice, 1 large egg, 2 teaspoons orange zest
- Fold in the cranberries.½ cup chopped cranberries
- Generously grease or line with paper liners a standard size 6 cup muffin pan. Divide the batter evenly between the cups, they will be quite full. A 2 oz ice cream scoop works great for this.
- Bake at 400° for 16-19 minutes or until a toothpick inserted in the center of a muffin comes out with a few crumbs. Remove the muffins from the pan and eat warm or let cool before storing.
To Make Overnight
- Mix the batter as usual but leave out the cranberries. Cover and refrigerate overnight. When ready to bake, fold in the cranberries and bake as usual. They might need a minute or two longer in the oven to account for the cold batter.
Notes
Recipe can easily be doubled for 12 standard size muffins.
For mini muffins, bake for 10-12 minutes. Makes approx 24 mini muffins.
If you are using frozen cranberries then only let them thaw enough that you can chop them. If they thaw too much they will turn your batter red.
Nutrition
Serving: 1muffin | Calories: 257kcal | Carbohydrates: 40.4g | Protein: 3.8g | Fat: 10.6g | Sodium: 46.7mg | Sugar: 21.9g | Vitamin A: 15IU | Vitamin C: 6.9mg