Categories: Eggs and Breakfast

Ingredients

• 1 1/2 cups chopped dried cranberries
• ⅔ cup orange juice
• 2 cups (8 ounces) cake flour
• 1 cup (51/2 ounces) whole-wheat flour
• 1 1/4 cups (83/4 ounces) plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons grated orange zest
• 1 1/2 cups lowfat sour cream

Directions

1. Simmer chopped dried cranberries and orange juice together in a small saucepan over medium heat until the cranberries are soft and the juice is evaporated, about 5 minutes. Cool to room temperature.

2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Lightly coat a 12‐cup muffin tin with vegetable oil spray. Whisk the cake flour, whole‐wheat flour, ¼ cup of the sugar, baking powder, baking soda, salt, cinnamon, and allspice together in a bowl.

3. In a large bowl, beat the butter and 1 cup more sugar together with an electric mixer on medium‐ high speed until creamy and uniform, 3 to 6 minutes, scraping down the bowl as needed. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the vanilla and grated orange zest until incorporated.

4. Reduce the mixer speed to low. Beat in one‐ third of the flour mixture, followed by half of the sour cream, scraping down the bowl as needed. Repeat with half of the remaining flour mixture and the remaining sour cream. Beat in the remaining flour mixture until just incorporated (do not overmix). Gently fold the softened cranberries into the batter.

5. Using a ⅓-cup measure coated with vegetable oil spray, portion the batter into each muffin cup. Sprinkle with the remaining tablespoon sugar.

6. Bake the muffins until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

7. To make ahead: The muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed. The muffin batter can also be portioned into the tin and frozen; when the cups of batter are frozen solid, transfer them to a large zipper‐lock bag and freeze for up to 1 month. To bake, return the frozen muffins to the muffin tin and let sit for 30 minutes while heating the oven. Bake as directed, increasing the baking time to 35 to 40 minutes.

8. PER MUFFIN Cal 360; fat 8g; Sat fat 4.5g; Chol 55mg; Carb 62g; Protein 5g; fiber 3g; Sodium 320mg

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