Cranberry and orange always remind me of the holidays and these muffins didn't disappoint! I made a few changes from the original recipe but they turned out perfect. Madeline loved them but Cooper wasn't too impressed with them - I'm thinking the tartness from the cranberries turned him off. I'm planning to use this same recipe to make mini loaves of bread as gifts. They'll make the perfect afternoon snack!
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh cranberries
3/4 cup orange juice
1/4 cup melted coconut oil
1 Tbsp grated orange zest
Preheat your oven to 400 degrees. Line a muffin tin with paper liners and set aside.
In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Add in the cranberries an stir. In small bowl, combine the melted coconut oil, orange juice, egg and orange zest. Pour the wet mixture into the dry and combine just until moistened.
Spoon the batter into the muffin tins until they are 3/4 full. Bake for 15 to 20 minutes until the tops are lightly browned. Enjoy them warm from the oven or at room temperature.
Recipe slightly adapted from: Joyful Healthy Eats