If you’re feeling kinda busy.
You can’t remember the last time you just, you know, stopped.
You could use some time alone (just you.)
Might I suggest?
That you make yourself a cup of tea. And then.
Bake a batch of muffins.
And then just sit.
Enjoy your quiet moment in December.
Cranberry Orange Muffins–modified from a recipe in Cooking Light
I reduced the sugar and subbed in whole wheat flour for this recipe with stellar results. These muffins taste best hot from the oven, but can be frozen and reheated for later use as well. Enjoy with your favorite cup of tea or a hot cup of coffee.
- 2 cups whole wheat flour
- 1/4 cup + 1 Tbsp. sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons grated orange rind
- 3/4 cup orange juice
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 2 cups coarsely chopped fresh cranberries
- 1/3 cup chopped walnuts, toasted
- Cooking spray
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
- Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15-17 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack. Enjoy!