Fresh Cranberry Orange Muffins
Ingredients
-
2
cups
fresh or frozen cranberries
-
2
cups
white whole wheat flour or regular whole wheat flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine salt
-
⅓
cup
melted coconut oil or extra-virgin olive oil or melted unsalted butter
-
¾
cup
honey or maple syrup
-
2
large
eggs, preferably at room temperature
-
1
cup
plain Greek yogurt
-
2
teaspoons
vanilla extract
-
1
tablespoon
zest from 1 medium orange
-
1
tablespoon
turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat the oven to 400°F and prepare a muffin tin.
- Process the cranberries in a food processor until broken into small bits.
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oil and honey, then add the eggs, yogurt, vanilla, and orange zest.
- Combine the wet and dry ingredients, mixing just until combined, then fold in the cranberries.
- Divide the batter into the muffin cups and sprinkle with turbinado sugar.
- Bake for 15 to 18 minutes until golden and a toothpick comes out clean.
- Cool the muffins in the tin and store as needed.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
7g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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