Cranberry-Orange Muffins

In Homepage - Apps, Snacks & Drinks, Homepage - Breakfast by Frances Largeman-Roth


Cranberries are one of my fave fall ingredients. Not only do they have that amazing scarlet color, they also provide substantial gut-health and bladder health benefits. And their tart tang adds a pop of flavor to everything from relish to baked goods. I LOVE them in muffins and hope you will too. These whole grain muffins are great for an on-the-go breakfast for the whole family, or as part of a holiday brunch.

Cranberry-Orange Muffins

Makes 12 muffins

1 cup all-purpose flour

1 cup whole wheat flour

1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup sugar

Juice and zest of orange

2 eggs, whisked

3/4 cup EVOO

1 tsp vanilla extract

1 T creme fraiche (or sour cream, Greek yogurt or non-dairy yogurt)

2 cups fresh cranberries, washed and dried

1/2 cup walnuts, chopped

  1. Combine the flours, salt, baking powder and soda and sugar in a bowl. In a separate bowl, stir together the orange zest, juice, eggs, olive oil, vanilla and creme fraiche. Fold in the cranberries.
  2. Add the wet ingredients to the dry ingredients until thoroughly combined. Scoop batter into 12 muffin liners until 3/4 full. Sprinkle the walnuts over the tops of the muffins.
  3. Bake for 20-22 minutes, until the tops of the muffins are dry to the touch and lightly golden. Enjoy! Store in an airtight container for 3 to 4 days.