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.