Every January my dad sends my sisters and I these amazing oranges called Honeybells. They are a box of sunshine in the middle of our dreary, upstate NY winters. These are the juiciest, most flavorful oranges I have ever had. Last weekend I felt like making muffins to have for a post-workout snack and I spotted a few of these gems sitting on my counter. With some fresh cranberries hanging out in my freezer, I knew exactly what I wanted to make. I love how the zest of the oranges adds so much flavor. Do you have a Microplane zester? If not, you should! It is one of my most highly used kitchen tools.
Not only are these muffins deliciously refreshing, they are also quite healthy! Thank heavens for sunshine from Florida.
Cranberry Orange Muffins
1/2 cup sugar
3/4 cup plain yogurt (I used Chobani low-fat)
1/3 cup canola oil
3 teaspoons freshly grated orange zest
2 tablespoons freshly squeeze orange juice
1 teaspoon vanilla
1 1/2 cups white whole-wheat flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup fresh cranberries, coarsely chopped
Before baking, I topped each muffin with sliced almonds and a sprinkle of raw sugar.
Preheat oven to 400®
Mix together yogurt, oil, egg, orange zest and juice, and vanilla in a bowl.
Add flour, cornmeal, baking powder, baking soda, and salt in a different bowl. Reserve a small amount of mixture to toss and coat cranberries. Add flour mixture to wet ingredients and mix until just blended. Gently fold in cranberries that have been tossed in flour.
Divide batter among 12 muffin cups. Sprinkle with raw sugar, oats, and/or almond slices.
Bake for about 20 minutes (until muffins are golden brown and are springy). Let cool in pan for 10 minutes, then on a wire rack.
Store muffins in the refrigerator for up to a week.
*Recipe adapted from Eating Well Magazine