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.

Enjoy!