Monday, February 3, 2014

milling mondays: whole wheat cranberry orange muffins

I can't believe it is already February. Where did January go? Really, how did it go by so fast? If you feel like it was just Christmas and you still have some cranberries left over from the festivities, this is a great recipe to use those cranberries for.

Whole Wheat Cranberry Orange Muffins
recipe modified from cooking light magazine


2 cups whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 egg, lightly whisked
2 cups fresh cranberries, coarsely chopped
1/3 cup walnuts, toasted and chopped


Preheat oven to 400F.

If you mill your own flour, grind your soft and hard wheat berries. I use my WonderMill on the pastry setting. Sift the flour twice in order to make the muffins less dense. 

Combine the flour, sugar, baking powder, salt, and baking soda.

In a separate bowl whisk together the rind, juice, oil and egg.

Create a well in the center of the flour mixture and pour the egg mixture into it.

Stir it all together before folding in the cranberries and nuts. 

Spoon in the muffin batter into the muffin cups.

Bake the muffins for about 15 minutes (until the muffin bounces back when touched in the center)

Let the muffins cool on a rack.