Cranberry Orange Muffins | Wellness Mama

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I discovered a bag of cranberries within the backside of my crisper drawer the opposite day. I needed to assume actually onerous about after I might need purchased them. After they had been on sale round Christmas, perhaps? Both means, they wanted for use so I modified my lemon blueberry muffin recipe to make cranberry orange muffins. That is the consequence!

Cranberry Orange Muffins

It didn’t appear to be a lot of a stretch to go from a lemon blueberry recipe to a cranberry orange one. Granted, cranberries are far more tart than blueberries so I did up the honey just a little for this recipe. And since orange zest is just a little milder than lemon, I elevated that as properly.

Whereas the muffins had been within the oven I made a easy compound butter with just a little extra honey and orange zest. It was the proper pairing. Yum!

Baking Breakfast

Baked items for breakfast are at all times welcome. It makes the home odor so homey and comforting. Everybody will get excited when the aroma of cinnamon wafts by means of the home!

In the event you wish to bake for breakfast now and again, check out one among these recipes:

No matter you resolve to make, I do advocate these muffins if, like me, you occur to discover a bag of cranberries! The muffins got here out nice and the youngsters had been excited a few heat, fresh-baked deal with.

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Cranberry Orange Muffin Recipe

A easy coconut flour muffin recipe with tangy cranberries and recent, vivid orange zest.

Directions

  • Preheat the oven to 375°F.

  • Grease a muffin tin with coconut oil and put aside.

  • Chop the cranberries and put aside.

  • In a big bowl, whisk collectively the eggs, melted butter, coconut milk, honey, and vanilla.

  • In a separate bowl, mix the coconut flour, baking powder, cinnamon, salt, and orange zest.

  • Mix the dry components into the bowl with the eggs and coconut milk till there aren’t any lumps. Don’t over combine.

  • Fold the chopped cranberries into the batter.

  • Enable the batter to take a seat 5 minutes in order that the coconut flour can soak up the liquid.

  • In the meantime, roughly chop the pecans.

  • Utilizing a ¼ cup measure, pour the batter into the greased muffin tin (or use cupcake liners)

  • Prime with crushed pecans.

  • Bake for half-hour.

  • Cool on a wire rack and luxuriate in!

Notes

Some kinds of muffins actually stick to traditional muffin pans, so be sure they’re properly greased.
We like consuming these with a compound butter made with orange zest and honey.

Diet

Serving: 1muffin | Energy: 190kcal | Carbohydrates: 18g | Protein: 4g | Fats: 12g | Saturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 92mg | Sodium: 178mg | Potassium: 103mg | Fiber: 3g | Sugar: 13g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Do you ever bake within the morning? What’s your favourite recipe?

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