One word for these muffins… RIDICULOUS! I knew the combination of orange and cranberry would be over-the-top superb, but I wasn’t prepare for the firecracker of flavor. POP! Citrus, acidic orange. BAM! Tart and tangy cranberry. POW! Sweet, moist, and honeyed muffin. These Cranberry Orange Muffins are ridiculously flavorful.
Like I mentioned in my Blueberry Banana Muffins, I’ve tried baking with several different whole wheat flours. The flour you bake with will either leave your muffins hard and dense or soft and moist. Here’s the whole wheat pastry flour that I’ve grown to love and use when baking anything with flour.
Cranberry Orange Muffins
- 2 cups whole wheat pastry flour
- 2 Tbs flax seed or flaxseed meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 oranges peeled and pureed
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or agave
- 1/4 cup olive oil
- 1 tsp pure vanilla extract
- 1 cup frozen or fresh cranberries coarsely chopped
Preheat the oven to 375 degrees F.
In a large bowl, combine flour, flax seed, baking powder, baking soda, and salt. Stir well.
In a Vitamix blender, blend oranges until smooth. Add applesauce, honey, oil, and vanilla. Blend on low until mixed well. Pour the wet ingredients into the dry. Stir just until blended.
Fold in cranberries.
Lightly spray muffin pan with olive oil cooking spray or use muffin cups. Scoop about 1/4 cup of batter into each cup.
Bake for 18 to 20 minutes or until the tops of the muffins spring back when lightly touched.
If you’re a muffin fan like I am, try these Blueberry Banana Muffins.
Or try these Whole Wheat Banana Zucchini Muffins.