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.
Yummy Cranberry Orange Muffins
Preheat oven to 200 C (425F)
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.
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.
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.
In a bowl, combine the dry ingredients: Flour, baking powder (cream of tartar and baking soda), salt.
Sift and Stir to combine.
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.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Do not over mix.
Gently fold the cranberry and zests into the batter.
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.
Let stand 5 minutes.
Unmould on a rack to cool down.
You can eat them now or freeze them for later.