Whole Orange Fresh Cranberry Muffins
Servings 12 muffins
Ingredients
- 1 large navel orange seeds removed
- 3/4 C hot water
- 1/4 C oil melted if coconut oil
- 3/4 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
- 1/2 tsp fine sea salt
- 3/4 C fresh cranberries
- 4 oz cream cheese cut into 12 pieces
Instructions
- 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.
Notes
The original recipe used all purpose flour so if you'd prefer it, it will work well in this recipe. The original recipe also called for boiling water, but since I'm using my magic bullet which doesn't have a way to let off the pressure I just used hot water, which worked fine.