Thursday, March 4, 2021
Home Health Cranberry Orange Muffins | Wellness Mama

Cranberry Orange Muffins | Wellness Mama

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I discovered a bag of cranberries within the backside of my crisper drawer the opposite day. I needed to assume actually exhausting about after I may need purchased them. When they have been on sale round Christmas, possibly? Either means, they wanted for use so I modified my lemon blueberry muffin recipe to make cranberry orange muffins. This is the consequence!

Cranberry Orange Muffins

It didn’t look like a lot of a stretch to go from a lemon blueberry recipe to a cranberry orange one. Granted, cranberries are way more tart than blueberries so I did up the honey somewhat for this recipe. And since orange zest is somewhat milder than lemon, I elevated that as effectively.

While the muffins have been within the oven I made a easy compound butter with somewhat extra honey and orange zest. It was the right pairing. Yum!

Baking Breakfast

Baked items for breakfast are all the time welcome. It makes the home scent so homey and comforting. Everyone will get excited when the aroma of cinnamon wafts by means of the home!

If you wish to bake for breakfast every so often, check out one among these recipes:

Whatever you resolve to make, I do advocate these muffins if, like me, you occur to discover a bag of cranberries! The muffins got here out nice and the youngsters have been excited a couple of heat, fresh-baked deal with.


Cranberry Orange Muffin Recipe

A easy coconut flour muffin recipe with tangy cranberries and contemporary, vivid orange zest.


  • Preheat the oven to 375°F.

  • Grease a muffin tin with coconut oil and put aside.

  • Chop the cranberries and put aside.

  • In a big bowl, whisk collectively the eggs, melted butter, coconut milk, honey, and vanilla.

  • In a separate bowl, mix the coconut flour, baking powder, cinnamon, salt, and orange zest.

  • Combine the dry components into the bowl with the eggs and coconut milk till there are not any lumps. Do not over combine.

  • Fold the chopped cranberries into the batter.

  • Allow the batter to sit down 5 minutes in order that the coconut flour can take up the liquid.

  • Meanwhile, roughly chop the pecans.

  • Using a ¼ cup measure, pour the batter into the greased muffin tin (or use cupcake liners)

  • Top with crushed pecans.

  • Bake for half-hour.

  • Cool on a wire rack and revel in!


Some varieties of muffins actually stick to traditional muffin pans, so ensure they’re effectively greased.
We like consuming these with a compound butter made with orange zest and honey.


Serving: 1muffin | Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 178mg | Potassium: 103mg | Fiber: 3g | Sugar: 13g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Do you ever bake within the morning? What’s your favourite recipe?

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