Ingredients
- 1/2 cup (125 mL) melted butter
- 1 cup (250 mL) brown sugar lightly packed
- 2 eggs
- 2 tsp (10 mL) vanilla extrcact
- 1/4 cup (60 mL) Milk
- 1 cup (250 mL) orange juice
- 1 1/4 cups (310 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1 tbsp (15 mL) finely grated orange peel
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) frozen cranberries thawed and drained
Preparation
- Preheat oven to 400 °F (200 °C). Line 2 muffin pans with paper baking cups. Blend butter and brown sugar using a wooden spoon. Whisk in eggs, one at a time, and stir in vanilla, milk and orange juice.
- Combine the flours, orange peel, baking powder, cinnamon and salt in another bowl. Make a well in the dry ingredients and pour in orange juice mixture. Blend just until combined. Stir in cranberries. Divide batter between prepared tins.
- Bake for 22 to 25 minutes or until muffins spring back when lightly touched. Turn out onto a cooling rack.
Recipe Courtesy of The Dairy Farmer's of Canada
