Cranberry Orange Muffins (Fall and Winter)

Makes – 12

Food has the sensory power to conjure up memories; and cranberries are one of those foods for me. My dear friend, confidant and pseudo mother, Nina Roberts, made me cranberry walnut tarts every Christmas. There would be a phone call and then a knock on my front door and there she’d be with my Christmas treat.
Nina passed away in 2006 at 91 and I will miss her forever, but every time I have cranberries I think of her and her spirit of laughter, sense of fun and how lucky I was to have my own personal fairy godmother.

Wet Ingredients
1 cup (250 mL) oat bran
1 omega-3 egg
1 ¼ cups (310 mL) buttermilk
1 cup (250 mL) dark brown sugar

Dry Ingredients
1 cup (250 mL) whole wheat flour
¾ cup (175 mL) ground flaxseed
¼ cup (60 mL) walnuts, coarsely chopped
2 tbsp (30 mL) wheat germ

1 tsp. (5 mL) baking powder
1 tsp. (5 mL) baking soda
2 Tbsp. (30 mL) cinnamon
1 cup (250 mL) dried cranberries
1 cup (250 mL) fresh or frozen whole cranberries
Zest of 1 orange

1. Preheat the oven to 400°F (200°C.) Line a muffin tin with paper cup liners.
2. In a large bowl mix together all the wet ingredients: oat bran, egg, buttermilk and the brown sugar.
3. In a medium bowl using a wire whisk or a fork mix together all the dry ingredients: whole wheat flour, ground flaxseed, walnuts, wheat germ, baking powder, baking soda, and the cinnamon. Add the dried cranberries, whole cranberries and the zest from the orange.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Scoop into muffin cups. Bake for 20 – 25 minutes or until done.

Each muffin contains
230 Calories, 6 g Total fat, 0.5 g Sat Fat, 0 g Trans Fat, 170 mg Sodium, 45 g Carbs, 6 g Fiber, 6 g Protein

Posted in Seasonal Recipes

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