whole wheat cranberry orange muffins

I wanted to whip up a batch of healthy muffins that we could take for breakfasts-on-the-go this week.  There were a few lovely navel oranges hanging out on the counter, and I had picked up a fresh bag of whole wheat flour from Provisions yesterday - so I wanted to make something that would use both of those.  Cranberry was an obvious choice, so I set out looking for a recipe.  I ended up cobbling together my recipe from a few online sources I found.   My muffins turned out a bit too sweet for my taste, so I've decreased the sugar in the recipe below.  

Whole Wheat Cranberry Orange Muffins

  • 2 cups whole wheat flour
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • grated zest of one orange
  • 1 tbsp butter, melted
  • 1 cup orange juice
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 1/3 cups cranberries, roughly chopped (fresh or frozen)

Preheat oven to 375 F.  Grease a muffin tin or use paper liners.  (This recipe makes 12 muffins)

Combine all ingredients, except cranberries, in a large bowl or the bowl of your stand mixer.  Mix just until everything comes together, then stir in the cranberries.  Bake for about 20 minutes - until a toothpick inserted in the center comes out clean and they look lightly browned around the edges.