Cranberry Orange Almond Muffins
Makes 12 muffins. Serves approximately 12.
Ingredients
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon nutmeg, ground
- 2 eggs
- 1 cup milk
- 1/6 cup agave
- 1/4 cup walnut oil
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 cup cranberries, dried
- 2 teaspoons orange zest, grated
- Preheat a 400 degree oven with a rack in the middle. Line 12 muffin cups for baking with paper liners. In a large mixing bowl, combine flour, baking powder & nutmeg. Set aside.
- In a large mixer bowl with flat beater attachment or whisk, combine eggs, milk, agave, oil, vanilla & almond extracts. Add flour mixture to egg mixture and mix just until flour mixture is combined. Fold in cranberries and orange zest. Using a large cookie scoop or 1/3 cup, divide batter among the 12 lined muffin cups.
- Bake for 17 minutes or until a cake tester inserted into one of the muffins comes out clean. Cool muffin pan(s) on wire rack before removing muffin cups to cool, also on wire rack. Serve warm muffins with butter. Leftover muffins can be refrigerated for future use.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Calories | 175 |
| Calories from Fat | 54 |
| % Daily Value * | |
| Fat 6 g | 9% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 5 g | |
| Carbohydrates 0 g | |
| Sugar 8 g | |
| Fiber 3 g | 12% |
| Protein 4 g | 8% |
| Cholesterol 31 mg | 10% |
| Sodium 138 mg | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Bob's Red Mill Organic Whole Wheat Pastry Flour
© 2015 Molly Brose
