Cranberry Orange Muffins | Work Week Lunch

Work Week Lunch

Name: Cranberry Orange Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 8
Cuisine: International
Ingredients: Bob's Red Mill Flour, Whole Wheat; SIGNATURE SELECTS Oats, Old-Fashioned; O Organics Cane Sugar, Granulated, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Cranberries; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; SIGNATURE SELECTS 100% Orange Juice, No Pulp; Land O Lakes Butter, with Olive Oil & Sea Salt; Orange Peel Granules

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Cranberry Orange Muffins

Serves 835 mins prep45 mins cook

0 servings

What you need

cup wheat flour

cup old fashioned oats

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

cup cranberries

organic eggs

SIGNATURE SELECTS 100% Orange Juice, No Pulp

cup orange juice

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

tsp orange peel

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Instructions


0 Preheat your oven to 400 F (205 C) and prepare a muffin tin with cooking spray or muffin liners.
1 To a large bowl add the flour, oats, sugar, baking powder, baking soda and salt. Mix well to combine, then stir in the cranberries.
2 In a separate smaller bowl, add the egg, orange juice, melted butter and grated orange zest (or lemon zest). Mix well to combine.
3 Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to over mix!
4 Spoon the batter into the muffin tin. I got 8 big muffins (I like to fill each all the way to the top) but if you fill the tin 3/4 of the way full, you'll get 10 muffins.
5 Bake for 20 minutes, until the tops are firm and lightly brown. Let cool, then store in a container at room temp or in the fridge!

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