Is it too late?
Can I still wish you all a Happy New Year?!?!
And will you accept these healthier Whole Grain Cranberry Orange Muffins as a peace offering for my extended internet absence?
Pretty please? <—- Said with angelic smile and batting eyelashes
Great! Because I’ve missed you!
I hope your holiday season was FANTASTIC – spent with family, friends and lots of delicious food. For me, it was all of the above, maybe a little too much of the food part. I’ve officially progressed from jeans that were a leeetle bit snug to jeans that I cannot even squeeze a calf into. Which led to the usual GET HEALTHY New Year’s resolution and the creation of these healthier muffins.
Now, I generally feel that healthy + baking should never, ever, in a million-bazillion years belong in the same sentence together; but I’m trying to wean myself off the Christmas sugar rush slowly.
And trust me when I tell you that healthy muffins are a much better fate for these cranberries than the original recipe creation attempts, the likes of which will never grace the pages of this blog.
1) Cranberry-ginger green smoothie: a few tries led to a so-so but not stellar, and definitely not blog-worthy result.
2) Cranberry-orange-beet smoothie: just…. no. Never. Please, do not subject yourself to that tastebud torture. Unless you reeeally enjoy simultaneously plugging your nose, guzzling smoothie and telling yourself all about the GREAT NUTRIENTS you are giving your body.
But three tries at getting these little guys just right and finally, a cranberry recipe worth posting. Mixing in some orange juice offsets any bitterness from the whole-wheat flour, and coconut oil adds the perfect amount of moisture plus a dose of medium-chain fatty acids. Kid-tested (read: devoured) and mom-approved, these Cranberry Orange Muffins are the perfect (slightly belated) start to a healthy, happy New Year. I hope 2015 finds you well!
- 1 egg
- Zest of 2 oranges
- ¼ cup fresh orange juice
- 1 cup milk
- ¾ cup pure maple syrup
- 1 teaspoon vanilla
- 2-1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- 1-1/2 cups frozen cranberries, sliced in half
- 1 tablespoon butter, melted
- 2 tablespoons pure maple syrup
- 6 tablespoons whole-wheat flour
- 6 tablespoons uncooked old-fashioned oats
- Remove egg from refrigerator and allow to come to room temperature (optional, if time allows).
- Preheat the oven to 425º, line or oil muffin pans.
- Combine the egg, orange zest and juice, milk, maple syrup and vanilla in a small bowl.
- In a separate large bowl, combine flour, baking soda, baking powder, cinnamon, ginger and salt.
- Melt the coconut oil and add to the dry ingredients, stir slightly.
- Add remainder of the wet ingredients to the dry and stir until combined, do not overmix. Fold in cranberries.
- Fill each muffin cup with a slightly heaped ¼ cup muffin mixture.
- Make the topping by melting the butter and mixing with the maple syrup, flour and oats.
- Sprinkle about ½ tablespoon topping onto each muffin.
- Bake muffins for 5 minutes, then decrease the temperature to 375º and continue baking for 10-12 minutes, until a toothpick inserted into the center comes out clean.