Orange Cranberry Muffins

Servings: 24 Muffins

Author: Kelly the Kitchen Kop

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-- see note below
1 3/4 cup of your favorite natural sugar --I like palm sugar
1.5-2 cups chopped cranberries – I used my food processor , I use a 12 ounce bag of organic cranberries (easy to find in the produce section before Thanksgiving at our local store, I buy extra and keep them in my freezer so I have them all year when needed)
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 or sour cream --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

In a medium saucepan, melt the butter with sugar, zest, orange juice, and cranberries and bring to a light boil for 10-12 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.
If you'd like to make bread instead (it's faster), grease 2 loaf pans well and divide batter between them. For my oven, 48 minutes at 350* was perfect.

Add a scoop of this collagen to the batter for extra nutrients!

If you don't have fresh oranges, you can just use 1 1/2 cup of organic orange juice.