I was in search of an easy, yummy cranberry muffin recipe for our Christmas brunch. This recipe was a winner. 🙂
Cranberry Muffins
- 2 C. raw cranberries, chopped
- 1/2 C sugar
- 3 Tbsp. canola oil
- 3 Tbsp. butter
- 3/4 C. brown sugar, packed
- 1 1/2 C. fat free Greek yogurt, add enough water to make it a butter-milk consistency. Total amount with water should equal 1 1/2 C.
- 1 1/2 C. flour
- 1 C whole wheat pastry flour, (I used regular)
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 C. chopped pecans
- grated zest of 1 orange
- 1 Tbsp. orange juice
Beat butter and oil with sugars. Add yogurt (buttermilk consistency). Mix till smooth. Mix dry ingredients together and add to wet mixture. Don’t over beat! Stir in pecans, orange juice and zest. Stir in cranberries last. Bake in muffin pans at 350 degrees for 20 min or till toothpick inserted comes out clean. Enjoy warm with orange honey butter.
Orange Honey Butter
- 1/4 C butter
- 1 Tbsp. honey
- 1 tsp. orange zest
Whip butter. Add honey and orange zest. (If you want it sweeter, simply add more honey.) Store in refrigerator.