WHOLE WHEAT CRANBERRY ORANGE MUFFINS

By jarren

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tbsp baking powder
• 1/2 tsp salt
• 1/3 tsp ground nutmeg
• 1 1/4 cups dried cranberries
• 3 large eggs, beaten
• 1 1/4 cups buttermilk
• 1/3 cup unsweetened applesauce
• 2 tsp finely grated orange zest
• 1/4 cup fresh orange juice
• 1/2 tsp vanilla extract
• vegetable oil spray

Details

Cooking time 20mins

Preparation

Step 1

Preheat the oven to 375F. Place the flours, sugar, baking powder, salt and nutmeg in a large bowl and stir to combine. Mix in the dried cranberries.

Place the eggs in a second bowl and beat until the yolks and whites are well blended. Mix in the buttermilk, apple sauce, orange juice, orange zest and vanilla.

Stir the wet ingredients into the dry ingredients until just combined. Divide and spoon the batter into vegetable oil sprayed, non-stick muffin pans, filling each cup to, or slightly over, the top.

Bake the muffins in the middle of the oven for 20 minutes, or until they spring back when gently touched in the center.

Allow the muffins to cool for 10 minutes and then remove from pan.

Notes: Can use just all-purpose flour and can also substitute fresh or frozen blueberries.