I love to bake this time of year. There's just something about chilly weather and a warm kitchen that feels like the holidays.
And winter has so many wonderful flavors in season - savory squash like butternut or acorn, tart cranberries, and sweet citrus. Winter is far from a barren time of year for fresh produce.
How many times have you been tempted by those vibrant bags of cranberries, but you just don't know what to do with them? Cranberry sauce really only gets a seat at the table on Thanksgiving, and eating them raw is out of the question for most people.
Well, load up on those cranberries because I have the perfect recipe for you! These muffins are whole grain, with Greek yogurt taking the place of butter to give them an extra bit of protein. The small amount of sugar paired with the citrus gives just enough sweetness to balance the cranberries' tarty zing.
Cranberry Orange Muffins
Yields 12 muffins
2 cups whole wheat flour
1/4 cup + 2 tbsp sugar
1 tbsp baking powder
1/4 cup Greek non-fat plain yogurt
1/2 cup milk
1 large egg
1 cup whole, fresh cranberries
Zest and juice of 1 orange
1. Preheat oven to 375 degrees F. Line muffin tin or spray with non-stick spray.
2. In large mixing bowl, pour 1/4 cup of sugar and the orange zest. Use your fingers to mix the zest in with the sugar until the sugar is fragrant and orange hued.
3. Mix flour and baking powder with zested sugar.
4. In a small bowl beat egg and yogurt together. Add to flour mixture along with milk and orange juice.
5. Fold in cranberries. Pour into muffin tin, filling each to about 3/4 full.
6. Sprinkle remaining sugar on top of muffins. Bake ~25 minutes or until a toothpick inserted comes out clean.
Nutrition (serving size 1 muffin): ~112 calories, 4 g protein, 23g carbohydrates (3g fiber)
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.