There’s just something about the flavor of cranberry and orange together!
If you hear one of my daughters say that I let her eat “cupcakes” for dinner Saturday night, don’t believe her. I actually fed them these delicious, healthy muffins (among other healthy foods too, like fruit and cheese), which they thoroughly enjoyed!
I really like my muffins to be lightly sweetened, as muffins should be, but if you prefer them to be heading treacherously into cupcake territory, by all means, add more sweetener. I think they’re great just like this!
Whole Wheat Cranberry Orange Muffins
adapted from here
2 3/4 cups whole wheat flour, freshly ground
1/3 cup sucanat (or 1/2 cup if you prefer them sweeter)
1 Tbsp. baking powder
2 tsp. ground ginger
zest from one orange
1/4 tsp. Real Salt
1 1/4 cups milk
5 Tbsp. melted butter
1 1/4 cups fresh or frozen (thawed) cranberries
Grind wheat in the WonderMill.
Preheat your oven to 350 degrees and prepare your muffin tin with liners.
In a mixing bowl, whisk together flour, sucanat, baking powder, ginger, orange zest, and salt.
In another bowl, stir together milk, melted butter, and egg. Add wet ingredients to dry ingredients just until combined.
Gently fold in cranberries, being careful not to overmix the batter.
Divide into 12 muffin cups evenly.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.