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Cranberry Muffins

1 Orange
1/2 c Honey
1 Egg
3 tb Canola Oil
1 1/2 c All-Purpose Flour; Unbleached
1/2 c Whole Wheat Flour
1 tb Baking Powder
1/8 tb Salt
1 c Dried Cranberries
3/4 c Millet
2 tb Wheat Germ; Optional


Preheat oven to 400 degrees F. Coat a 12 C muffin tin with nonstick spray or line cups with paper liners.

Grate 1 Tbsp of rind and squeeze 1/3 C of juice from the orange and place in a large bowl. Add the honey, egg, and oil. Whisk until blended.

In a med bowl, combine the flours, baking powder, and salt. Mix and add to the honey mixture. Mix until just blended. The batter will be thick. Stir in cranberries and millet, and wheat germ, if using.

Spoon batter into prepared muffin tins, filling about 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack.

Yields 12 muffins




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