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!
- 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
- Preheat oven to 400°.
- 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.
- 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.
- 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.
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