Cranberry Orange Muffins | Wellness Mama


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The other day I found a bag of cranberries at the bottom of my crisper drawer. I had to think really hard when I bought them. When they were selling around Christmas, maybe? Either way, they need to be used, so I modified my Lemon Blueberry Muffin recipe to make cranberry orange muffins. This is the result!

Cranberry Orange Muffin

It didn’t seem like the lemon blueberry recipe was the best way to go from cranberry to orange. Granted, cranberries are much more intense than blueberries, so I made the honey a little smaller for this recipe. And since orange is a little lighter than lemons, I added it too.

While the muffins were in the oven, I made a simple compound butter with a little honey and orange zest. It was the perfect pair. mango!

Baking breakfast

Baked goods for breakfast are always welcome. It gives the house a scent that is comfortable. Everyone gets excited when the scent of cinnamon falls from the house!

If you want to bake once for breakfast, try one of these recipes.

Whatever you decide to make, I highly recommend these muffins if, like me, you get a bag of cranberries! The muffins turned out great and the kids got excited about the hot, freshly baked treat.

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Cranberry Orange Muffin Recipe

Useful recipe for coconut flour with narrow cranberries and fresh, bright orange zest.

Instructions

  • Preheat the oven to 375 F.

  • Grease a muffin tin with coconut oil and set aside.

  • Cut the cranberries and set aside.

  • In a large bowl, combine the eggs, melted butter, coconut milk, honey, and vanilla.

  • In a separate bowl, combine the coconut flour, baking powder, cinnamon, salt, and orange juice.

  • Combine the dried ingredients with the egg and coconut milk in a bowl until lumpy. Do not remove the mixture.

  • Put the chopped cranberries in the batter.

  • Let the batter sit for 5 minutes so that the coconut flour absorbs the liquid.

  • Meanwhile, almost cut the pans.

  • Using a measuring cup, place the pan into a greased muffin tin (or use a cupcake liner).

  • Top with crushed pecans

  • Bake for 30 minutes.

  • Cool on a wire rack and enjoy!

Note

Some types of muffins really stick to traditional muffin pans, so make sure they are well lubricated.
We like to eat them with a good mixture of oranges and honey.

Nutrition

Service: 1Muffin | Calories: 190kcal | Carbohydrates: 18Yes | Protein: 4Yes | Fat: 12Yes | Saturated fat: 6Yes | Trans fat: 1Yes | Cholesterol: 92But | Sodium: 178But | Potassium: 103But | Fiber: 3Yes | Sugar: 13Yes | Vitamin A: 247IU | Vitamin C: 2But | Calcium: 30But | Iron: 1But

Have you ever made a morning? What is your favorite recipe?



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