Yummy Cranberry Orange Muffins

At home, it’s a tradition.

By the end of october, beginning of november, I must bake some cranberry and orange muffins.

Over the years, my recipe has changed and evolved.  I always try to improve its nutritional value while reducing its glycemic impact.  Without affecting the taste of course.

These muffin are perfectly bitter, with a tang of orange.  Its a great snack for the kids and ….for mommy and daddy.

Print Recipe

Yummy Cranberry Orange Muffins

Prep Time

15

Cook Time

25

Servings

Ingredients

• 2 cups Fresh, or frozen cranberries You can also use dry cranberries, but rehydrate first. éalablement. Voir bas de note pour savoir comment faire. les avant
• 2 cups all-purpose flour You can also use Bob's Red gluten free flour
• 4 tsp baking powder If you don't have baking powder, don't worry, For 1 tsp of baking powder, you can use instead 1/2 tsp of creme of tartar + 1/4 tsp of baking soda.
• 1/2 tsp fine sea salt
• 1/3 cup butter or coconut oil melted
• 1/4 cup honey or maple syrup
• 1/2 cup lakanto sugar zero calories, zero-glycemic, no aftertaste
• 1/4 cup milk 2% or whole milk recommended
• 3/4 cup Yogourt plain or vanilla
• 2 eggs room temp
• 2 tsp vanilla
• Zest of one orange about 1 Tbsp
• 2-3 drops Orange essential oil Make sure to use therapeutic grade essential oils.

Prep Time 15 Cook Time 25 Servings Ingredients 2 cups Fresh, or frozen cranberries You can also use dry cranberries, but rehydrate first. éalablement. Voir bas de note pour savoir comment faire. les avant 2 cups all-purpose flour You can also use Bob's Red gluten free flour 4 tsp baking powder If you don't have baking powder, don't worry, For 1 tsp of baking powder, you can use instead 1/2 tsp of creme of tartar + 1/4 tsp of baking soda. 1/2 tsp fine sea salt 1/3 cup butter or coconut oil melted 1/4 cup honey or maple syrup 1/2 cup lakanto sugar zero calories, zero-glycemic, no aftertaste 1/4 cup milk 2% or whole milk recommended 3/4 cup Yogourt plain or vanilla 2 eggs room temp 2 tsp vanilla Zest of one orange about 1 Tbsp 2-3 drops Orange essential oil Make sure to use therapeutic grade essential oils.

Instructions

1. Preheat oven to 200 C (425F)
2. Spray a 12 cup muffin tray or line it with paper. If you are not using the 12 muffin holes, add some water in the empty space to protect your tray, but also to help with even baking.
3. In a food processor, process the cranberries for about 5 seconds. You want to have them broken down into little pieces. You can also use a knife. NB: If you use frozen cranberries, you don't want to thaw them. Just mix them in flour and add 5 to 10 minutes of baking time.
4. Zest the orange and set aside You can also add 2-3 drops of orange essential oils to the wet mix. It will give more flavor.

   
5. In a bowl, combine the dry ingredients: Flour, baking powder (cream of tartar and baking soda), salt. Sift and Stir to combine.
6. In another bowl, combine the butter, the honey and the lakanto. Mix well with a whisk. Add the eggs, yogourt, milk, vanilla and essential oils.
7. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Do not over mix.
8. Gently fold the cranberry and zests into the batter.
9. Divide the batter evenly between the 12 muffin cups. Bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted in the center of the muffin comes out clean.

   
10. Let stand 5 minutes. Unmould on a rack to cool down. You can eat them now or freeze them for later.
11. Bon Appétit!