Monday, January 24

Cranberry Orange Muffins

As I have mentioned *a time or two* here before, I am using more whole grains (really whole foods in general) in the kitchen. Some areas are better than others. Such as rice--we use brown rice exclusively around here now.  And let me be upfront--I don't love brown rice.  Not by any stretch.  I prefer white rice, but I know the brown is better for you, so we do that instead.  But get this--a friend of mine told me that using something a little "higher end" really helps in the way of enjoying brown rice.  Let me explain--I am a "bulk foods girl" (almost always).  And I am frugal.  Whatever brown rice was the cheapest, I was buying.  However, my friend told me, get the basmati brown rice instead of the standard long/short grain.  I was skeptical to say the least, but I thought, okay I'll try it this once.  And it really does make a difference.  Pair the "better" rice and using chicken stock instead of water to cook it--um, yes, thank you, I'll have seconds.  For reals, try it--let me know what you think.  I think it's nearly as good as white rice.  

Anyhow, this post wasn't supposed to be about rice.  For flour, I try to do whole wheat as much as possible as well.  We do whole wheat for sandwich bread, whole wheat pancakes and waffles, whole wheat banana bread and most of our muffins are whole wheat as well--I have switched to exclusive whole wheat in the Best Ever Muffins and Morning Glory Muffins as well as many others.  That said, there is something about fruit and whole wheat that doesn't sit as well with me.  Like the scones, when it comes to things like blueberry muffins or in this case, cranberry orange muffins, I just couldn't go all the way.  I did compromise though and did half and half (nearly).  And you know what?  They were good!  The all whole wheat may not be half bad either--slathered in butter of course.

Cranberry Orange Muffins

Preheat oven to 400 degrees.  Grease bottoms of a muffin pan or line with paper liners and set aside.

1 cup frozen cranberries (don't thaw)
1 1/2 tsp orange zest
3/4 cup milk (I used whole, but I am sure most milk would work just fine)
1/4 cup coconut oil, melted (vegetable oil would work too)
1 egg
1/2 cup sugar + 1 additional tablespoon (mine was rapadura)
1 1/4 cups white flour
1 cup whole wheat flour
1 1/2 teaspoons aluminum free baking powder (since switching to aluminum free, I have found it to more reactive than regular baking powder--if using regular baking powder use 2 tsp.)
1/2 tsp salt

In a small bowl, toss frozen cranberries, 1 tablespoon of sugar and orange zest.  Set aside. 

In a large bowl, mix melted coconut oil and milk.  Whisk in egg and and remaining sugar.  Add in flours, baking powder, and salt and start folding wet and dry ingredients together.  When about half way incorporated, add in cranberry mixture and fold together until dry ingredients are just moistened. 

Fill muffin cups 2/3 full and bake for approximately 20 minutes or until toothpick inserted comes out clean.

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday

Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap

Hearth 'n Soul Recipe Swap 
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday 


girlichef said...

I love the erupting cranberry stains...beautiful :) I try to use more whole grains, too...and I actually do really enjoy brown rice. I've looked for brown basmati, but haven't been able to find it so far. Recently tried spelt for the first'll take some getting used, to but... :) Thanks for sharing these yummy muffins w/ the hearth and soul hop this week, Jackie!

21st Century Housewife© said...

Cranberry and orange is such a great flavor combination. I must admit I rarely use all whole wheat flour in my muffin recipes - I think half and half is the way to go! Your muffins look beautiful.

I'm not a huge fan of brown rice, but like you we try to eat it to be healthy, and basmati is definitely the way to go. In fact when I use white rice, nine times out of ten I use basmati as well!

Sherry @ Lamp Unto My Feet said...

I wonder if you could do lemon instead of orange? This sounds delish!

Anonymous said...

I have a really similar recipe my family LOVES! Orange and cranberry is wonderful together. Not to mention it's in the form of a muffin. And what's not to love about that?? Thanks for sharing.


Kristin said...

We are the same way. We do have regular flour on hand but the wheat flour is what we mainly try to use when we can. These muffins sound really good. I cannot wait to give them a try.

Amy said...

These look delicious! Thanks for the recipe. Now, I know what to do with my bag of cranberries! LOL

bj said...

I love cranberry ANYthing...and these sound delicious.
Going to ck to see if I still have frozen cranberries...sure hope so. Now, I want these for breakfast.
Thanks so much.

Miz Helen said...

Hi Jackie,
You are so sweet to bring these wonderful Cranberry Orange Muffins to us today. I have one on my plate and I can't wait to try it. Thank you for coming to Full Plate Thursday and please come back!

bj said...

Jackie..just to let you know I made these this morning and
I didn't use whole wheat and I added more sugar and added a teaspoon of almond extract...they were delicious but not as healthy as yours. :))
Thanks so much for the recipe. I will be posting them for next Tues. all the credit to YOU. :)
xo bj

Mo 'Betta said...

I made gingerbread cranberry muffins this week, but I really have cranberry orange on the brain! I want to make these asap! New follower :)


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