Whole Wheat Cranberry Orange Muffins

Preheat oven to 400 degrees F. In large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk egg, orange juice, and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or line cups with paper liners; fill three-fourths full with batter. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire cooling rack. Serve warm.

Breakfast & Brunch

Ingredients

2 C whole wheat flour
1/3 C sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 C orange juice
1/4 C of The Olive Bin's Blood Orange Olive Oil (Fused)
1 C fresh or frozen cranberries, halved

Directions

Preheat oven to 400 degrees F. In large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk egg, orange juice, and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries.
Coat muffin cups with cooking spray or line cups with paper liners; fill three-fourths full with batter. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire cooling rack. Serve warm.

Additional Info

Recipe adapted from Taste of Home

Makes 1 dozen (12) muffins

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