Orange Cranberry Muffins
Yield 24 Muffins
Ingredients
- 1 cup pastured butter
- Zest of 2 oranges, preferably organic
- Juice of 5 organic oranges – I also added some of the pulp for more flavor
- 1 3/4 cup of your favorite natural sugar, I like palm sugar
- 1.5 cups chopped cranberries – I used my food processor
- 1 teaspoon sea salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 4 cups organic einkorn flour (or regular organic all-purpose flour)
- 2/3 cup plain whole milk yogurt (Never buy low-fat or non-fat anything, you know that by now, right?! If not, read more about healthy fats here!)
- 4 eggs, beaten
- More natural sugar for the top, or some organic white cane sugar so it's a little prettier if desired
Instructions
In a medium saucepan, melt the butter with sugar, orange juice, and cranberries and bring to a light boil for 2-3 minutes. Let cool. Add the dry ingredients to a mixing bowl, we use my beloved Bosch, and stir together; then beat in the rest of the ingredients along with the cranberry/orange mixture once it's cool.
Spoon into muffin cups or a buttered muffin pan. (I also made a few mini orange cranberry muffins.) Sprinkle sugar on top. Bake at 350*, or more like 335* if your oven runs hot like mine, for 13-15 minutes or so, just until the top feels set and it springs back when you push it a little.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/orange-cranberry-muffins/