Cranberry Orange Muffins

I love that cranberries are in season and available everywhere right now! I have a stock-pile of the dried version, but I get so excited about being able to use fresh ones. I saw this recipe in a loaf-form, and thought it’d make perfect muffins, especially for Christmas morning! I love the combo of orange and cranberry because it is so fresh and bright. Because I have a small crew to feed (just me and my mister), I made a small batch, but feel free to double it if you have more mouths!

Cranberry Orange Muffins
makes 4 standard muffins
(inspired by this recipe)
3/4 cup flour (I like to use a mix of whole wheat and white)
3/4 tsp. baking powder
pinch of salt
1/2 tsp. cinnamon
1 egg white
1/3 cup milk (I used unsweetened almond)
1/8 cup oil (I used canola, but vegetable would work well too)
1/4 cup Splenda
1/8 cup orange juice (fresh is best!)
zest of one orange
1 cup fresh cranberries, cut in half 

~Preheat oven to 350 degrees F. Spray muffin tin with non-stick spray.
~In a bowl, mix together (just use a whisk or hand mixer) all of the wet ingredients (milk, oil, juice). Add the egg white and zest and mix well. Add Splenda and mix until incorporated. Then, add all of the dry ingredients and mix until ingredients are incorporated. Fold in the cranberries. Evenly distribute the batter in the muffin tin (mine made 4 muffins), and bake for 25-30 min (until your test stick comes out clean). Enjoy!

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