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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!
Recipe originally adapted from here
- 2¾ cups whole wheat flour, freshly ground
- ⅓ cup sucanat (or ½ cup if you prefer them sweeter)
- 1 Tbsp. baking powder
- 2 tsp. ground ginger
- zest from one orange
- ¼ tsp. Real Salt
- 1¼ cups milk
- 5 Tbsp. melted butter
- 1 egg
- 1¼ 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.
Enjoy!
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