Thursday, January 28, 2010

Cranberry Orange Muffins (Treats For Co-Irkers)

For someone who is not all that fond of cranberries (or so I thought,) I've been doing quite a bit of experimenting with them lately. As it turns out, I'd just never eaten them in a recipe where their flavor was complemented with other flavors that I do like.

Last fall when cranberries were plentiful in the produce department, I bought several bags and tossed them into the freezer, determined to come up with a recipe that would be both healthy and delicious. This muffin recipe is a result of my inner mind madness and is a great way to enjoy the healthy benefits of both whole grains and cranberries. The topping and glaze are optional, but I found that the additional sweetness really complemented the tartness of the cranberries.

Whole Grain Cranberry Orange Muffins

1 3/4 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup fresh or frozen cranberries
1 cup Splenda (or 1 cup sugar)
1 large egg
1/2 cup fresh orange juice
1 TBSP orange zest
1/2 cup low fat plain yogurt
1/4 cup canola oil
1 tsp vanilla

Preheat oven to 375 degrees. Line 12-count muffin tin with muffin papers and spray lightly with cooking spray.

In a large bowl, whisk together the pastry flour, baking powder, baking soda, salt and cinnamon. Add cranberries and toss to coat.

In separate bowl whisk together the Splenda or sugar, egg, orange juice, zest, yogurt, oil and vanilla.

Add the wet ingredients to the dry ingredients and stir to combine. Do not over mix.

Divide batter among muffin cups. Top with a heaping teaspoon of topping (below) if desired. Bake for 19-21 minutes. Remove muffins from oven and allow to sit in pan for a minute or two before removing from pan to a cooling rack to cool completely.

Top with glaze if desired. I just combined a cup of powdered sugar with a few teaspoons of water until I had the consistency of a glaze that would easily drizzle off a spoon.

Topping:

1/3 cup brown sugar, packed
1/4 cup oat flour
1/2 cup all purpose flour
3 tablespoons soft butter

Combine topping ingredients until crumbly. This makes a big batch of topping. You won't need anywhere near all of it. I always keep a baggie of this in my freezer, ready made.

18 comments:

MaryMoh said...

Looks very tempting. I love the yoghurt, orange and cranberries added. These muffins must be full of flavour and taste. Thanks for sharing.

HoneyB said...

I just want to become a co-irker! ;-) These are gorgeous.

Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts said...

It took me a while to get used to whole grains in my recipes, but I regularly use fifty fifty unbleached mixture. I love how you have made it stand alone so stylishly in the photo! Oh and citrus is my all time flavor punch!

Best Regards,

Co Irker said...

If you're mad, then who wants to be sane?

This muffin was sooo moist and I love the tartness of the cranberries. The topping was the perfect foil for the cranberry-orange flavor explosion.

Plus this recipe is sorta good for us, right? Whole grains rock!

Thank you so much our magnificent muffin making mistress.

TGIF

www.crabbycook.com said...

I meant to comment on the cauliflower (which I hate), but then you saved me with these muffins. I love crumbly bits, truth is I usually tear off the tops, eat those and then toss the bottoms.

Pam said...

Gorgeous photos. I love whole wheat pastry flour and that it's good for you without the heavy whole wheat taste.

June said...

Cranberries with orange is a sure winner, isn't it? Lucky Co-irkers (AGAIN)!

Linda said...

There's something about the flavoe combination of cranberries and oranges, it's so yum-O! These look good and healthy!

George Gaston said...

Mags, I want to come and work with you! Oh my, these muffins look good. I love anything with orange, cranberry and a sugar glaze. Great recipe, thanks....

Debbie said...

Love the combo of orange and cranberries. Sounds delicious. I recently experimented with cranberies in banana bread - let's just say forget it. It's one recipe I won't ever post!!!

Megan said...

These are gorgeous muffins. I love anything cranberry-orange. We actually have cranberry-orange yogurt muffins at the bakery where I work, and I have to try very hard to keep from eating one every day I'm there.

(Make sure you stop back on my blog and leave a separate comment that you're a blog follower... each comment will count as an entry. I don't want you to miss out on your extra entry!)

A Year on the Grill said...

This would almost be worth getting a job for... just almost

Mags said...

Many thanks for all your comments friends. It always means so much to me to hear from all of you, old friends and new!

Moogie said...

Great looking muffins. And your photos are looking so damn good.

Alexandra said...

I'm not a fan of cranberries either, but mmmm... That topping. That freakin' topping. I could just eat that.

And orange flavor in muffins rock.

Maria said...

I love that photo! These look amazing!

Jen @ My Kitchen Addiction said...

I love cranberries... Glad to see you are discovering that you like them! Beautiful muffins... I would love one of these for breakfast!

Michele Eigler said...

These muffins are wayyyy too yummy. Just when I'm trying to be again. Thanks for the recipe kiddo.