Orange Cranberry Muffins
Serves: 18-20 muffins
Originally printed in Ami/Whisk magazine.
  • ¾ cup oil
  • ⅓ cup honey
  • 2 eggs
  • zest of one orange, finely grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup all purpose flour
  • 1 ½ cups whole wheat flour
  • 1 cup orange juice
  • 1 cup dried cranberries
  1. Preheat oven to 350. Line muffin pans with paper liners and set aside.
  2. In a medium bowl, whisk together oil, honey, eggs, orange zest, vanilla, baking powder and baking soda until combined and smooth.
  3. Add flour and whisk until combined.
  4. Switch from whisk to a sturdy spoon and add the whole wheat flour and orange juice. Stir until combined and a smooth batter has formed. Stir in the cranberries.
  5. Divide batter among prepared muffin cups, filling each one about ¾ full.
  6. Bake for 15-17 minutes, until the tops appear firm.
Plan ahead:
  1. These muffins freeze well in an airtight container or bag.
Recipe by Overtime Cook at