tart cranberry-orange muffins

Yes, people. I am well aware that I have an obsession with muffins. I guess I could make more loaves or scones, but I just like the neatness of a muffin. It's like a snack-sized little treat that's ready when you are. Plus, they're kinda cute.

I've actually made these muffins before, but they were too sweet the first time around for me. A bag of fresh cranberries in my organic produce box led to another attempt, this time with less sugar. Bingo - we have a winner. These are tart and citrusy, rather than sugary and sticky. But the crunch of raw sugar on top makes it feel like a sweet treat, even though it's packed with whole-wheat flour, antioxidant-rich fruits and heart-healthy oil. Good stuff can come in pretty packages!

Tart Cranberry-Orange Muffins
  • 2 cups whole-wheat pastry flour
  • 3/4 cup sugar (I used unprocessed cane sugar)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated orange rind
  • 3/4 cup orange juice (about one large orange)
  • 1/4 cup canola oil
  • 1 tsp. vanilla
  • 1 large egg, lightly beaten
  • 2 cups coarsely chopped fresh cranberries
  • 1/3 cup chopped walnuts, toasted
  • 1 tbsp raw sugar
  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife.Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
  3. Combine rind, juice, oil, vanilla, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts.
  4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with raw sugar. Bake at 400° for ~18 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
Wanna see my other muffin obsessions? Check them out here:

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