Orange Cranberry Muffins
Fluffy, mouthwatering and absolutely scrumptious, these orange cranberry muffins are a real treat and can be part of a healthy breakfast or a perfect snack! Featuring Uncle Matt’s Organic Orange Juice with pulp, they’re a great recipe to make with kids, too!
Ingredients
2 cups organic all purpose flour
2/3 cups organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh Uncle Matt’s Organic Orange Juice with pulp
1/2 cup organic canola oil
2 tablespoons orange zest from an organic Florida orange
2 teaspoons organic pure vanilla extract
1/4 teaspoon organic almond extract
1 1/2 cups fresh organic cranberries, roughly chopped
1 cup organic pecans or walnuts, roughly chopped (optional)
Directions:
- Preheat oven to 375 F. Lightly grease a muffin tin.
- In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
- Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Source: Post Punk Kitchen, shared with us by customer Jennifer S. This recipe was first featured in Boston Organics Newsletter No. 46 of 2011.
