Cranberry Orange Muffins
Sweet oranges and tart cranberries are a pretty pair! I always keep a bag of cranberries in my freezer year-round since they disappear from the produce isle after the winter holidays.
2 cups “white” whole wheat or pastry wheat flour
1 teaspoons baking powder
1 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup butter (one stick)
1/4 cup orange juice
2 egg whites
1 tablespoon orange zest, zest from one large orange
1/2 cup low-fat, 1% buttermilk
1 cup fresh or frozen cranberries
Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, baking powder, and baking soda in a large bowl, stir well to combine.
In a medium bowl, beat the sugar and butter on medium speed with an electric mixer. Add the orange juice, egg whites, and orange zest and mix until combined, the mixture may be lumpy. Add half the flour mixture and stir with a spoon until just combined. Add half the buttermilk and stir. Repeat until the flour is just incorporate, adding the cranberries with the last of the buttermilk. Do not over mix or the mixture will be tough.
Fill muffin tins three-fourths full, you will have left over batter. Bake for 22 to 25 minutes or until muffins spring back to the touch when pressed in the center. Remove from muffins to a wire cooking rack and repeat with remaining batter. Cool completely before storing in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 muffin)
147 calories, 2 g protein, 21 g carbohydrates, 6 g fat (3 g saturated), 15 mg cholesterol, 2 g fiber, 94 mg sodium.