It's been almost two months. I know. Time seems to be flying by at an alarming rate these days, and I'm ashamed to say I've been opening up my blog more often to look up recipes than to write them. But here I am with muffins!
Whenever I start cooking (or doing dishes) in the kitchen, my little helper arrives dragging his stool with him to see what's going on and "help." Things often end up in a sea of flour, but we have a good time. After making these he reached for the spatula in the bowl, hoping for a lick of batter and said, "would like to be delicious." Me too, buddy, me too.
Cranberry Orange Muffins
based on Joyful Healthy Eats
2 cups flour (I used both all-purpose and whole wheat pastry with success)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 egg
3/4-1 cup orange juice
1/4 cup melted coconut oil (or butter)
1 teaspoon grated orange zest (1 orange)
Milk or more orange juice, as needed to moisten batter
Preheat oven to 400 degrees and prepare a muffin tin with cooking spray or paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, beat egg, orange juice, and coconut oil.
Add wet ingredients to dry and stir until just combined.
Fold in cranberries.
Portion between 12 regular sized muffin cups.
Bake for 15-20 minutes until lightly browned.
Whenever I start cooking (or doing dishes) in the kitchen, my little helper arrives dragging his stool with him to see what's going on and "help." Things often end up in a sea of flour, but we have a good time. After making these he reached for the spatula in the bowl, hoping for a lick of batter and said, "would like to be delicious." Me too, buddy, me too.
Cranberry Orange Muffins
based on Joyful Healthy Eats
2 cups flour (I used both all-purpose and whole wheat pastry with success)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries (fresh or frozen)
1 egg
3/4-1 cup orange juice
1/4 cup melted coconut oil (or butter)
1 teaspoon grated orange zest (1 orange)
Milk or more orange juice, as needed to moisten batter
Preheat oven to 400 degrees and prepare a muffin tin with cooking spray or paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, beat egg, orange juice, and coconut oil.
Add wet ingredients to dry and stir until just combined.
Fold in cranberries.
Portion between 12 regular sized muffin cups.
Bake for 15-20 minutes until lightly browned.
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