I am in love with these muffins. A couple years ago it wouldn’t have taken very much for me to say that, but I’m a little pickier now. Most muffins are just not worth it to me anymore. Why waste the calories on something not that great, right? Well, let me tell you, these are so worth it. They even have a secret ingredient in the middle.
That’s right, these are stuffed with cream cheese. Awesome, right?
And did I mention these are made with a whole orange? Again, awesome! I’m totally in love with these muffins. Which I’m sure you can tell. A whole orange, fresh cranberries and then stuffed with cream cheese – how can you not love these? And of course they’re whole wheat and fairly low in sugar.
They aren’t the most attractive muffins…. But aren’t those usually the best? 😉
Unfortunately, something that is not the best… Winter light. I am seriously thankful I have a tripod because if you might not see me for a few months until the sun starts coming back. To be honest, it’s not something I ever thought about before I took pictures of my food. Now it pretty much rules my life.
Ooooh, and I probably shouldn’t even mention it, but I can’t help myself… I’ve been busy in the kitchen working on… Cookies! All kinds of cookies to share with you next week! And hopefully I’ll be able to share some tips to help you substitute whole wheat flour in your favorite baked goodies. I’m already so excited! What are your favorite cookies? And what cookies are you baking up this month?
For now, I hope you love these muffins as much as I do! <3
- 1 large navel orange, seeds removed
- ¾ C hot water
- ¼ C oil(melted if coconut oil)
- ¾ C brown sugar(sucanat or palm sugar)
- 1 large egg
- 2 C white whole wheat flour(or whole wheat pastry flour)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¾ C fresh cranberries
- 4 oz cream cheese, cut into 12 pieces
- Preheat the oven to 375 degrees and prepare a muffin tin with paper liners.
- Quarter the whole orange(peel and all), removing any seeds. Blend together with the hot water until as smooth as possible and creamy looking. Stir in the oil, egg and sugar.
- In a bowl combine the flour, baking powder, baking soda and salt. Stir to combine, then stir in the cranberries.
- Add the orange mixture to the dry ingredients and stir together just until combined.
- Scoop batter into each muffin cup leaving just enough for one large spoonful of batter in each. Place the cream cheese on top of the batter, then cover with one spoonful of the remaining batter. Place in the oven and bake for 20 - 25 minutes or until lightly browned. Place muffins on a cooling rack to cool slightly before serving.
Recipe slightly adapted from the 250 best muffin recipes by Esther Brody