Categories: Baked Goods, Breakfast, Cranberries, January2012, Muffins, Oranges
Ingredients
- INGREDIENTS
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 cup sugar
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbsp. grated orange rind (about one large orange)
- 3/4 cup orange juice (about 1 large orange)
- 1/4 cup Pompeian Classic Mediterranean Olive Oil
- 1 large egg
- 1-1/2 cups cranberries, chopped
- 1/2 tsp. cinnamon
- 1 Tbsp. coarse sugar
Directions
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Preheat oven to 400o F. Line 12 muffin cups with paper liners.
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In a large bowl, combine flours, sugar, baking powder, salt, and baking soda.
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In another bowl, whisk orange rind, juice, olive oil, and egg to combine. Add the dry ingredients to the wet and stir just until moist. Fold in cranberries.
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Spoon the batter into prepared muffin pans. Sprinkle lightly with cinnamon and sugar.
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Bake for 15-18 minutes or until the muffins spring back when touched lightly in the center.
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Remove muffins from pan and cool on a wire rack (if liners stick to the pan, run a knife around the edge of the liner).