We've been on a muffin kick lately for our weekend breakfasts.
And, really -- what's not to love about a healthy cupcake ;)
This orange cranberry muffin comes from our kitchen - and it's a recipe we've come to love. They make a great breakfast, snack and dessert!
Orange Cranberry Whole Wheat Muffins
1/3 C brown sugar
1/2 C Orange juice
1 tsp. orange zest (optional)
1 egg white
1 tsp. vanilla
1/4 C applesauce
1 C cranberries (I used Craisins)
2/3 C whole wheat flour
2/3 C white flour (or more whole wheat)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 c oats, quick-cook or old fashioned
2 T brown sugar
1/4 tsp. cinnamon
In a small bowl, mix topping ingredients and set aside.
In a medium-sized bowl, mix flour, baking powder and cinnamon with a wire whisk.
In a large bowl, mix egg, sugar, vanilla, applesauce and orange juice (along with zest, if desired), using a wire whisk.
Then, stir in cranberries (using a spatula or wooden spoon).
Pour dry ingredients into wet ones and stir until just moist.
Fill muffin tins (12 regular sized muffins, or 6 jumbo muffins) 2/3 of the way full. I've fallen in love with my jumbo muffin tins :) They're big and moist and they help me only eat 1.
If you use muffin liners, please spray them first!
Sprinkle each evenly with topping.
Bake at 350 for 18-22 minutes, or until a toothpick comes out clean.
Enjoy warm with a big cup of tea.
These muffins make excellent gifts! You can make them mini, regular or jumbo in size, or even make them into a mini loaf of bread. The flavors are wonderfully refreshing at Christmastime, as a break from all the chocolate!
This post is linked to:
Grocery Cart Challenge's Recipe Swap,
Fall Foods Festival: Cranberries,
URS: Food Gifts
In-Season Swap: Oranges