Post by Loupy on Jan 10, 2019 17:02:38 GMT -7
Cranberry Orange Muffins
From: Kristine @ kristineskitchenblog.com/cranberry-orange-muffins/
These cranberry orange muffins are bursting with cranberries in every bite. This healthy muffin recipe is easy to make in one bowl! They are made with whole wheat flour and honey, making them a healthy breakfast. These easy muffins freeze well, so they are a convenient make ahead breakfast or snack.
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Makes: 14 muffins
INGREDIENTS:
6 tablespoons unsalted butter
1/2 cup honey or pure maple syrup
zest of 1 orange
1/4 cup orange juice
3/4 cup milk (dairy, almond, etc.)
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups white whole wheat flour
1 1/2 cups fresh or frozen (do not thaw) cranberries, coarsely chopped if desired
turbinado (coarse) sugar, optional
DIRECTIONS:
Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray (or use paper or parchment liners).
Melt the butter in a large bowl in the microwave. (Or melt the butter in a pan on the stove and transfer to a large bowl.)
Add the honey, orange zest, orange juice, milk, eggs and vanilla.
Whisk until well combined.
Add the baking soda, baking powder, salt and cinnamon and whisk until fully incorporated.
Add the white whole wheat flour and stir gently with a rubber spatula until almost combined.
Fold in the cranberries, reserving a few for the tops of the muffins if desired.
Spoon the batter into the muffin pan.
Press any reserved cranberries into the tops of the muffins.
Sprinkle with turbinado sugar, if desired.
Bake muffins for 16-18 minutes, until a tester inserted into the center of a muffin comes out with just a few moist crumbs attached.
Let muffins cool in the pan for 10 minutes and then remove to a wire rack.
Serve warm.
Extra muffins can be stored airtight at room temperature for up to 3 days or in the freezer for up to 3 months.
You can make mini muffins in a mini muffin pan. Bake for 10-12 minutes.
TIPS TO MAKE THE BEST CRANBERRY ORANGE MUFFINS
Whisk the batter very well when you add the baking powder, baking soda, salt and cinnamon. You do not want any clumps of these ingredients left in the batter.
Use a silicone spatula or spoon to mix in the flour and cranberries until they are just barely incorporated. This will help your muffins to turn out light and soft.
I recommend using a coconut oil spray or other cooking spray to grease your muffin tin. This way, you don’t need to use paper liners and the muffins won’t stick. A small spatula makes it easy to remove muffins from the pan.
Give your cranberries a coarse chop for smaller pieces of cranberry in your muffins. I like to reserve a few of the cranberries to press into the tops of the muffins before baking. This way you will see those pretty cranberries on top!
If you have some turbinado sugar (coarse sugar) on hand, sprinkle it onto the tops of the muffins before baking for an extra touch of sweetness.
NUTRITION INFORMATION:
Serving Size: 1 muffin
Calories: 167
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 41mg
Sodium: 208mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 12g
Protein: 4g
From: Kristine @ kristineskitchenblog.com/cranberry-orange-muffins/
These cranberry orange muffins are bursting with cranberries in every bite. This healthy muffin recipe is easy to make in one bowl! They are made with whole wheat flour and honey, making them a healthy breakfast. These easy muffins freeze well, so they are a convenient make ahead breakfast or snack.
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Makes: 14 muffins
INGREDIENTS:
6 tablespoons unsalted butter
1/2 cup honey or pure maple syrup
zest of 1 orange
1/4 cup orange juice
3/4 cup milk (dairy, almond, etc.)
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups white whole wheat flour
1 1/2 cups fresh or frozen (do not thaw) cranberries, coarsely chopped if desired
turbinado (coarse) sugar, optional
DIRECTIONS:
Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray (or use paper or parchment liners).
Melt the butter in a large bowl in the microwave. (Or melt the butter in a pan on the stove and transfer to a large bowl.)
Add the honey, orange zest, orange juice, milk, eggs and vanilla.
Whisk until well combined.
Add the baking soda, baking powder, salt and cinnamon and whisk until fully incorporated.
Add the white whole wheat flour and stir gently with a rubber spatula until almost combined.
Fold in the cranberries, reserving a few for the tops of the muffins if desired.
Spoon the batter into the muffin pan.
Press any reserved cranberries into the tops of the muffins.
Sprinkle with turbinado sugar, if desired.
Bake muffins for 16-18 minutes, until a tester inserted into the center of a muffin comes out with just a few moist crumbs attached.
Let muffins cool in the pan for 10 minutes and then remove to a wire rack.
Serve warm.
Extra muffins can be stored airtight at room temperature for up to 3 days or in the freezer for up to 3 months.
You can make mini muffins in a mini muffin pan. Bake for 10-12 minutes.
TIPS TO MAKE THE BEST CRANBERRY ORANGE MUFFINS
Whisk the batter very well when you add the baking powder, baking soda, salt and cinnamon. You do not want any clumps of these ingredients left in the batter.
Use a silicone spatula or spoon to mix in the flour and cranberries until they are just barely incorporated. This will help your muffins to turn out light and soft.
I recommend using a coconut oil spray or other cooking spray to grease your muffin tin. This way, you don’t need to use paper liners and the muffins won’t stick. A small spatula makes it easy to remove muffins from the pan.
Give your cranberries a coarse chop for smaller pieces of cranberry in your muffins. I like to reserve a few of the cranberries to press into the tops of the muffins before baking. This way you will see those pretty cranberries on top!
If you have some turbinado sugar (coarse sugar) on hand, sprinkle it onto the tops of the muffins before baking for an extra touch of sweetness.
NUTRITION INFORMATION:
Serving Size: 1 muffin
Calories: 167
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 41mg
Sodium: 208mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 12g
Protein: 4g