The classic combination of cranberry and orange, in muffin form.
Cranberry Orange Muffins
- ¾ cup (102 g) dried cranberries
- ¾ cup (177 g) boiling water
- 1 ½ cups (180 g) white whole wheat flour
- 1 Tbsp. (8 g) cornstarch
- ¾ cup (64 g) almond flour
- ⅓ cup (60 g) granulated sugar
- 1½ tsp. (7 g) baking powder
- ½ tsp. (2 g) salt
- 1 egg yolk
- ⅔ cup (130 g) canola oil
- 1 Tbsp. (26 g) agave nectar (or honey)
- 4 Tbsp. (60 g) buttermilk
- ½ tsp. (4 g) vanilla extract
- ½ cup (121 g) low fat (1%) Greek yogurt
- 2 tsp. (8 g) orange zest
- 2 egg whites
- Preheat the oven to 375 degrees Farenheit. Line muffin tons with paper liners.
- Pour boiling water over the dried cranberries and allow them to soak for 10 minutes.
- In a medium mixing bowl, stir together all the dry ingredients.
- In the bowl of a stand mixer that is outfitted with a paddle attachment, place the egg yolk, oil, agave, buttermilk, vanilla, and yogurt and mix for two minutes until combined.
- Add the dry ingredients in three stages, mixing on low speed and scraping the sides of the bowl with each addition.
- Drain the cranberries, discard the water, and add the cranberries to the batter along with the orange zest. Mix to combine.
- In a medium bowl, whisk the egg white to medium peaks. Add a small amount of the egg whites to the batter and stir to combine (this will help lighten the batter a bit). Fold the remaining egg whites into the batter, carefully so as not to deflate the whites.
- Scoop into muffin tins. Fill the tins three-quarters full. Bake 20 to 22 minutes.
Nutrition information per serving (1 muffin, or 1/18 of recipe):
186 calories, 3 g protein, 19 g carbohydrate, 2 g fiber, 9 g sugar (5 g added sugar),90 mg sodium, 5 mg potassium, 9 g fat (1 g sat, 5.5 g mono, 2.5 g poly, 0 g trans), 10 mg cholesterol
Recipe courtesy of The Culinary Institute of America
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