Tuesday, March 12, 2013

Whole Wheat Orange Cranberry Muffins

I woke up this morning just craving a muffin. Something chewy and filling, sweet but not greasy. (Honestly, what I truly wanted was one of my grandmother's bran muffins. I have no idea what she used to put in those things, but they were amazing. Got the job done, you know? Unfortunately, I never got the recipe from her, and I didn't have any bran on hand anyhow. I'll have to see if I can figure those out later.)

I pulled out the recipe book that came with my blender, and came up with these. They use both fresh whole wheat flour and white flour, so they are filling without being overly crumbly. The liquid comes from an egg (fresh from our coop!), a little bit of olive oil, and an entire orange. All of the wet ingredients are combined in the blender and whipped up into an eggy orange smoothie, then folded into the dry ingredients. Finally, cranberries are folded in to give these some contrast. With all the fiber from the whole wheat and the whole orange, these are delicious and very filling!

The original recipe used a loaf pan. I wanted my muffins now, though, so I used mini muffin tins instead.

Orange Cranberry Muffins
(Adapted from VitaMix Orange Cranberry Loaf)

Yield: 1 loaf, 12 muffins, or 3 dozen mini muffins

Grease your pan of choice, and preheat oven to 350.

In a medium mixing bowl, combine:
1 cup whole wheat flour
1 cup white flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt

In a powerful blender, layer:
1 medium orange, peeled and cut in half, plus a 2" piece of the peel
1 cup sugar
1/4 cup olive oil
1 large egg

Blend completely, and then pour your egg/orange mixture into your flour mixture. Stir until just mixed, and then fold in:
1 cup dried cranberries (or other fruit/nuts of your choice)

Portion into your pan, and bake until a toothpick comes out clean.
(Bake 10 minutes for mini muffins, or 60 minutes for a loaf. I imagine normal muffins would require about 25 minutes.)