Cranberry Orange Muffins

with Anne L. Wilfong, RD, LD

Slightly sweet and tart, these cranberry orange muffins will jump-start any brisk fall day.

What You Need:

2 cups frozen cranberries

¼ cup sugar

2 tsp. orange zest

1 cup whole wheat pastry flour

1 cup all purpose flour

2 tsp. baking powder

½ tsp. salt

¼ tsp. ground cardamon

½ cup brown sugar

1/3 cup canola oil

½ cup orange juice

2 large eggs, beaten

How to Make It

Preheat oven to 350 degrees and line muffin pan with liners

In a small bowl, stir together cranberries, white sugar and orange zest.  In a separate bowl, stir together flours, baking powder, salt, cardamon and brown sugar, set aside.  In a third separate bowl, whisk together oil, orange juice and eggs.   Add liquid mixture to flour mixture and stir until just moistened.  Fold in cranberry mixture.  Divide batter among 12 muffin liners.  Bake for 25 minutes or until tester comes out clean.

Makes 12 muffins

At home cost per muffin:   $0.46

Restaurant cost per muffin:  $2.25

Serving Size:  1 muffin

Calories:  191

Protein:  4 g

Carbohydrate:   29 g

Fat:  7 g

Fiber:  2 g

Sodium:  177 mg

Did you Know?

Native Americans used cranberries medicinally and for practical purposes such as dye.  They are one of only a few fruits native to North America.

Cranberries are harvested by flooding cranberry marshes and sandy bogs with water.   The cranberries then float to the top.

Cranberries are packed full of vitamin C and also contain anthocyanins, which some research suggests may reduce cancer risk.