We challenge you … what's better than a warm, scrumptious berry muffin fresh from the oven? That's right, nothing!
Judging by the reaction this recipe got here at our home office, you might want to whip up a double batch of this delectable delight.
Be sure to share this fall-inspired recipe with friends and family!
This recipe yields approximately one dozen muffins.
½ c dried cranberries
1/3 c hot water
2 c all purpose, whole wheat or gluten-free baking flour
2 scoops Life’s Abundance Greens Blend
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp orange zest (about 1 large orange)
1 tbsp unsalted butter, melted and cooled slightly
1 large egg, room temperature
2 tsp vanilla extract
1/3 c sugar, agave or liquid sweetener of choice
½ c plain nonfat Greek yogurt
1/3 c freshly squeezed orange juice (about 1 large orange)
¼ c non-fat milk
- Preheat the oven to 350°F, and lightly grease 12 standard-sized muffin cups.
- Re-hydrate the dried cranberries by combining with hot water into to a heat-safe bowl or mug. Let the bowl sit while preparing the muffin batter.
- Whisk together the flour, baking powder, baking soda, salt, Greens Blend and zest in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar or other sweetener. Add the yogurt and mix until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, stirring until just incorporated. (For best results, add the flour mixture in 3 equal parts.) Drain the cranberries, and gently fold into the batter.
- Divide the batter evenly between the prepared muffin cups. Bake at 350°F for 17-20 minutes, or until barely golden brown and the centers feel fairly firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Note: Fresh chopped cranberries may be substituted in place of the dried cranberries and water.