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.
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
- 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.
- 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.
- 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.