This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.
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!
Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.
