Whole Wheat Orange and Cranberry Muffin-Soft and fluffy whole wheat orange and cranberry muffins are a great choice to start your day with.
Fresh orange juice and dried cranberry give a perfectly tangy and sweet flavor to the muffins. This recipe is a one-bowl recipe that does not need any equipment. These freshly made egg less orange and cranberry muffins are full of fiber and free from any chemicals and preservatives.
Whole wheat orange cranberry muffin perfect for breakfast or an afternoon snack or even as a dessert. You can prepare them beforehand and store them in an airtight container. They stay good for three days at room temperature and up to 5 days when you refrigerate them. When you want to eat, do microwave them for a few seconds and enjoy your favorite, moist, and delicious orange cranberry muffin.
Health benefits of the main ingredients used in the making of whole wheat Orange and cranberry muffins
Dried Cranberry
- They contain all the nutrients that are present in fresh cranberries.
- Cranberry is rich in iron, copper, potassium, magnesium, calcium and zinc, flavonoids, anthocyanins, and antioxidant properties.
- It is a good source of Vitamin C that enhances iron absorption and blood circulation.
- Significantly high magnesium content gives relief in muscle soreness and cramps.
- High fiber in cranberry helps in regulating bowel movement and prevents constipation.
- It ensures the elimination of toxins from the body hence good for kidney functions and prevents urinary tract infections.
- Flavonoids and antioxidant properties play a role in anti-aging and flawless skin.
Orange juice
- 100% unsweetened freshly squeezed homemade orange juice contains various essential vitamins and minerals.
- It is packed with vitamin C that is helpful in improving our immunity and protects us from cold, flu, and infections.
- Orange juice contains antioxidants that make our skin flawless and radiant.
- Very low in calories and high in fiber gives a good weight loss.
Here is my whole wheat orange cranberry muffin recipe and I am sure you will love it !
Step by step preparation of whole wheat orange and cranberry muffins
1. Preheat oven at 375 Degree F or 190 Degree C. Line the muffin tin with silicone cups and then lightly grease them with oil.
2. In a mixing bowl, whisk together curd and sugar for 2-3 minutes until they mix well and become fluffy. Then add oil, mix well again. After that, add orange juice and orange zest whisk well till they blend well together.
3. Put a strainer on the bowl, sieve wheat flour, baking powder, baking soda, salt, cornflour into the wet mixture, and mix with cut and fold method.
4. Finally, mix a teaspoon of dry flour in chopped cranberry and gently fold them into the batter. The batter should be of thick consistency. Add milk (if needed )1-2 tbsp at a time to adjust the consistency.
5. Divide the batter evenly into 10 muffins cup and bake them for 20-22 minutes or until a toothpick inserted comes out clean. Place the muffin tin on the cooling rack. After 5 minutes, remove the muffin cups from the muffin tin and let them cool completely.
6. Leftover muffins store at room temperature for 3 days or in the refrigerator for up to 5 days.
Serving Suggestion
Whole wheat orange cranberry muffin perfect for breakfast or an afternoon snack or even as a dessert. They can be made ahead and store in an airtight container for a get to gather and holiday parties.
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Tips and Tricks
- Always preheat the oven first so that you do not need to wait once the mixture is ready.
- Use freshly squeezed orange juice for the best flavor.
- Don’t over mix the batter otherwise it becomes chewy after baking.
- To make it vegan replaced the curd with vegan curd.
- Dust cranberry with dry flour before adding it into the batter so it does not sink in the bottom.
Recipe card For Whole wheat orange and cranberry muffins
Whole wheat orange and cranberry muffins
Ingredients
- 1 cup Whole Wheat Flour
- 1 tbsp Cornflour
- ¼ tsp Baking powder
- ¾ tsp Baking soda
- ½ cup Thick curd
- ¼ cup Oil
- ½ cup Powdered Sugar ( 80gm )
- ⅓ cup Orange juice
- 1 tsp Orange zest
- ¼ tsp Salt
- ½ cup Chopped cranberry
- Milk 2-3 tbsp to adjust consistency.
Instructions
- Preheat oven at 375 Degree F or 190 Degree C. Line the muffin tin with silicone cups and then lightly grease them with oil.
- In a mixing bowl, whisk together curd and sugar for 2-3 minutes until they mix well and become fluffy.
- Then add oil, mix well again.
- After that, add orange juice and orange zest whisk well till they blend well together.
- Put a strainer on the bowl, sieve wheat flour, baking powder, baking soda, salt, cornflour into the wet mixture, and mix with cut and fold method.
- Finally, mix a teaspoon of dry flour in chopped cranberry and gently fold into the batter.
- The batter should be of thick consistency. Add milk (if needed )2 -3 tbsp to adjust the consistency.
- Divide the batter evenly into 10 muffins cup and bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Place the muffin tin on the cooling rack. After 5 minutes, remove the muffin cups from the muffin tin and let them cool completely.
- Leftover muffins store at room temperature for 3 days or in the refrigerator for up to 5 days.
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