Cranberry Orange Muffins

Cranberry Orange Muffins! This recipe definitely has a holiday vibe! Seasonal flavours come together to make this a muffin bursting with flavour. I wasn’t sure how the kids would feel about the tartness of the cranberries, but these were a hit! We enjoyed them warm with butter one morning and the next day for snack with some almond butter spread on top. Made with whole grains and not much sugar, this recipe is a keeper!

Cranberry Orange Muffins

Makes 12

Dry ingredients

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

pinch of salt

1/3 cup brown sugar

Wet ingredients

Juice and zest from one large orange

1/3 cup oil ( I used canola)

2 eggs

1/4 cup milk ( I used oat milk)

3/4 cup cranberries, fresh

Directions:

• Preheat oven to 375 degrees and line or grease muffin tin

• Combine dry ingredients in a small bowl and set aside

• In a separate bowl, combine wet ingredients

• Add dry ingredients to wet, stir until combined

• Fold in cranberries

• Portion into muffin tin

• Bake for ~20 minutes or until a cake tester comes out clean