During the winter season I enjoy baking muffins on a Saturday morning. This recipe is a favorite of mine. I try to bake with healthier flours if possible. I apologize for not having pictures that are step by step, but honestly it’s a very easy recipe to follow.
I hope you love these as much as we do!
“Cranberry Orange Muffins”
1 Cup Whole Wheat Flour (organic optional)
1 Cup Einkorn Flour (organic optional)
1 Cup sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2-3 tsp. grated orange zest
1/2 cup butter
3/4 cup orange juice
2 large eggs
1 tsp vanilla extract
1-3/4 cups chopped dried cranberries
Preheat oven to 375 degrees. Line or spray a 12 cup muffin tin.
Combine dry ingredients in a bowl: flours, sugar, b. soda, b. powder, nutmeg, cinnamon, ginger, and salt. Cut the butter in until it is crumbly.
Combine orange zests, orange juice, eggs, and vanilla together. Pour the wet mixture into the dry mixture and mix until it’s moist. Fold in the dried cranberries.
Fill muffin tin and bake at 375 degrees for 20-25 minutes or until toothpick comes out clean.