Servings: 12
Whole Wheat Orange Cranberry Muffins
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 1/3 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1/4 cup low-fat milk, I used 2% milk
- 1/4 cup Greek yogurt, I used non-fat
- 3 TBS orange juice
- 1 large egg
- zest from one orange
- 1 tsp dried orange peel, optional
- 1 1/4 cup fresh cranberries
- 1/2 cup white chocolate chips
- turbinado sugar for topping
- cooking spray
Instructions
- Preheat oven to 375 degrees F. Spray a 12-muffin pan with cooking spray.
- In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, and salt together.
- In a large bowl, mix the sugar, applesauce, oil, milk, yogurt, orange juice, and egg together until well combined. Gradually mix in the dry ingredients with the wet ingredients. I like to mix it in 3 batches.
- Fold in the orange zest, orange peel, cranberries, and chocolate chips.
- Pour the batter into the greased muffin pan. Sprinkle some turbinado sugar on top of each muffin if you like.
- Bake for 20 to 23 minutes or until a toothpick comes out of a muffin cleanly. It is okay if there are a few crumbs.
- Store any leftovers in an airtight container in room temperature for a few days. You can also store it in the refrigerator for up to a week.
Notes
1. Loosely adapted from Sally's Baking Addiction.[br][br]2. If you don't have any fresh cranberries, substitute them with 1/3 cup to 1/2 cup dried cranberries.[br][br]3. Feel free to substitute the coconut sugar with any other sugar.
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