Cranberry Orange Muffins
Makes 9-12 muffins
1/2 cup (125 mL) canola oil or softened unsalted butter
1/3 (75 mL) cup white sugar
1/2 (125 mL) cup brown sugar
1 cup (250 mL) soured milk or plain yogurt (the loose style)
1 cup (250 mL) natural bran (wheat or oat bran)
2 tablespoons (30 mL) wheat germ (optional)
1 cup (250 mL) organic whole wheat flour
1 cup (250 mL) all-purpose flour
1/4 teaspoon (2 mL) baking soda
1/4 teaspoon (2 mL) salt
2 1/4 teaspoons (12 mL) Clabber Girl Baking Powder
1/4 teaspoon (2 mL) cinnamon
zest of one orange, finely minced
1/2 cup (125 mL) coarsely chopped fresh cranberries
1/4 cup (50 mL) dried cranberries, plumped in hot water for a few minutes and drained.
Preheat oven to 350 F.
Line 12 muffin cups with paper liners. Place on a baking sheet, which has been lined with parchment paper.
In a mixing bowl, cream the oil or butter with the white and brown sugars.
Add in the eggs and blend well, then stir in the yogurt (or soured milk), bran, and all remaining ingredients to make a soft batter. Make sure nothing is stuck on the bottom of the bowl or in the well of the bowl.
Using an ice-cream scoop, scoop out batter into the prepared muffin cups.
Bake until puffed up and set, and spring back when gently touched with a fingertip, about 25-28 minutes.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
These are heaven. Delicately wheaty, studded with both dry and fresh cranberries and laced together with fresh orange zest and smoothed out with a boost of calcium. Is this nutrition Yes it is. Canola oil or butter are fine, and depending on the whole wheat flour you use, you might need a bit more yogurt or soured milk for the right batter consistency.