You guys know how I feel about muffins, right? I'm just about burned out on all things pumpkin (well, maybe just one pumpkin pie for Thanksgiving...), so I have officially entered my "cranberry orange/tangerine" phase of the year. This seems to happen every November, which is fine with me- the combination is delicious!
I love these muffins and so do my muffin-loving kids. Enjoy!
- 1 1/2 cups fresh or frozen cranberries
- Juice from 2-4 tangerines (or oranges)
- 2 Tbsp tangerine (or orange) zest (preferably organic or tangerines not coated with wax or another coating)
- 1⁄3 cup flax meal (ground flaxseeds)
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour (or more whole wheat)
- 1/4 cup protein powder (optional, replace with flour if not using)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup sugar
- 1⁄4 cup canola oil
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped walnuts or pecans (optional)
- Preheat oven to 350°F (177°C). Coat a muffin pan with cooking spray.
- Pulse cranberries in a food processor until coarsely chopped.
- Pour zest and tangerine juice into a measuring cup for a total of 3⁄4 cup. Pour into a small bowl and add the flax meal, sugar, oil, and vanilla. Combine well.
- In a large bowl, combine flours, protein powder (optional), baking powder, baking soda, and salt. Add the wet mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and nuts. Scoop the batter into the prepared pan.
- Bake until lightly golden and a toothpick inserted in the center comes out clean, about 20-23 minutes.
