Cranberry Orange Muffins

The classic combination of cranberry and orange, in muffin form.

Cranberry Orange Muffins

Serves 18 muffins or 32 mini 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
  1. Preheat the oven to 375 degrees Farenheit. Line muffin tons with paper liners.
  2. Pour boiling water over the dried cranberries and allow them to soak for 10 minutes.
  3. In a medium mixing bowl, stir together all the dry ingredients.
  4. 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.
  5. Add the dry ingredients in three stages, mixing on low speed and scraping the sides of the bowl with each addition.
  6. Drain the cranberries, discard the water, and add the cranberries to the batter along with the orange zest. Mix to combine.
  7. 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.
  8. 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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