I’m back! Not that I went that far, but I did take a little Thanksgiving blog break last week.
I hope everyone had a lovely Thanksgiving holiday. I usually do a big post on what we served for T-day, but it was just hubs, pugs and I this year as I was flying out the next day for a business trip. However, I still cooked up a storm, as you can see the highlights below. I might have gone a little crazy for a dinner for just two people!
So on to these muffins – these muffins are perfect for all those leftover fresh cranberries you have sitting in your fridge. I’m not talking about the cranberry sauce, but the actual cranberries. I don’t know about you, but I certainly didn’t the use the entire package I purchased and even if you did use the whole bag, go buy some more to make these muffins.
Orange cranberry muffins just call out the holiday season studded with bright pretty red cranberries and scented with just a bit of orange zest and juice. This is the time to get your citrus and fresh cranberries after all!
Whipped easily together without a mixer, it’s a quick breakfast treat perfect for any morning and they are made with low-fat Greek yogurt – so you know kind of guilt free. 🙂
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated white sugar
- zest from 1 orange
- 1 cup Greek yogurt (I used 2%)
- ¼ cup butter, melted and cooled
- 1 large egg
- juice from 1 orange
- 1 cup fresh cranberries
- Pre-heat your oven to 350 degrees F. and line a baking sheet with muffin/cupcake liners or spray with baking spray if not using liners.
- In a medium bowl, whisk together the dry ingredients. Remove 1 tablespoon of the dry ingredients and toss it together with the fresh cranberries – set aside.
- In a small bowl, whisk together the Greek yogurt, melted butter, egg and orange juice.
- Form a well in the center of the dry ingredients and mix in the wet, stirring to combine but careful not to over mix.
- Fold in the cranberries, making sure to evenly distribute through the batter.
- Using an ice cream scoop or a small ladle, evenly fill the muffin cups with the batter.
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the tin and let cool on a wire rack before serving.