Fresh Cranberry Muffins
These muffins are great for using up leftover cranberry sauce.
Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Recipe Created By: Charlyn Fargo
Featured In:
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Recipe Created By: Charlyn Fargo
Featured In:
Ingredients
- 2 cups white whole-wheat flour
- 1 tablespoon chia or flax, ground
- ⅔ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh cranberries, chopped or ½ cup whole-berry cranberry sauce
- ⅔ cup skim milk
- ⅓ cup orange juice
- ¼ cup butter, melted
- 2 teaspoons grated orange rind
- ½ cup pecans, chopped
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 large egg, lightly beaten
- cooking spray
Instructions
- Heat oven to 400 degrees.
- Combine flour, chia or flax, sugar, baking powder, salt and cinnamon in a large bowl; stir well with a whisk.
- Chop fresh cranberries in a food processor and add to the flour mixture, or, if you prefer a sweeter muffin, use whole-berry cranberry sauce. Make a well in the center of mixture.
- Combine milk, butter, orange juice, orange rind, vanilla and egg. Add to flour mixture, stirring just until moist. Add chopped pecans.
- Spoon batter into 12 muffin cups with liners. Bake for 18 minutes. Remove muffins from pan immediately and allow to cool on a wire rack.
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