Sunday, March 7, 2010

Brighten Up Your Morning with Orange Cranberry Muffins

The sound of the rain falling in San Diego. It's going to be a gorgeously green spring!  After dealing with the drought I am ecstatic about the rain, and truly it doesn't seem to stop me or my labs as we hit the trails. Just put some shampoo on them before we hit the trails and they come out washed! ;o)
This morning I am whipped up a batch of Orange Cranberry Muffins adapted from my favorite muffin cookbook by Williams Sonoma. I doubled the recipe so I could freeze some for a later day.

Orange Cranberry Muffins (adapted from Williams Sonoma Muffins Cookbook)
1 cup all purpose flour
1 cup whole wheat flour (or just use 2 cps white flour in place of both flours)
1/2 cup sugar
1/2 cup brown sugar, packed
2 tsp baking powder
1/2 tsp salt
1 orange, zested
1 large egg
4 Tbsp butter, melted (I used 1/2 butter and 1/2 canola oil)
1/2 cup low-fat milk
1/2 cup orange juice
1 1/2 cups fresh or frozen whole cranberries
1/2 cup pecans (I toasted mine in a skillet)

Preheat oven to 375*F. Toss together flours, sugars, baking powder, salt, and zest in a large bowl.  Melt butter in a liquid measuring cup (should measure 1/4 cup) in the microwave.  Add in 1/2 cup milk to measuring cup.  Make a "well" in the dry ingredients and pour milk/butter mixture into well.  Add in egg, orange juice, cranberries, and nuts and mix until moistened--you NEVER over mix quick breads (aka make it smooth). Spray muffin cups with cooking spray and fill pan 2/3's full. Makes 10-12 muffins. Bake for 20-25 minutes. I have a convection oven; thus, it only took 20 minutes.  Cool for 5 minutes and serve.


Mom on the Run said...

I love cranberries! These muffins look so good.

Edible Nutrition said...

I love being able to break out fresh cranberries instead of dried all the time. We are actually enjoying the loaf I made along with this batch--I just had it in the freezer. Yum!