Bright, citrusy muffins with bursts of dried cranberries. Perfect for breakfast or a lightly sweet snack.
Ingredients
- 2 cups Natura Fiber
- 1½ cups whole wheat flour
- 3 tsp baking powder
- 1 tsp salt
- ¾ cup orange juice
- ½ cup sugar (or ¼ cup honey as a substitute)
- 3 eggs (or 3 egg whites for a lower-fat version)
- 1 whole orange, washed, quartered, and seeded (including peel)
- 1½ cups dried cranberries, chopped
Instructions
- Preheat oven to 400°F (or 375°F if using honey). Lightly grease a muffin tin or line with paper liners.
- In a medium bowl, whisk together the Natura Fiber, whole wheat flour, baking powder, and salt.
- In a blender, combine the orange juice, sugar (or honey), eggs, and whole orange pieces. Blend on high for about 20 seconds, until smooth.
- Pour the blended mixture into the dry ingredients and stir until just combined.
- Fold in the chopped dried cranberries.
- Spoon batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20–25 minutes, or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
