If I may say so, these muffins are scrumptious with some healthy ingredients and a little surprise of cornmeal. They are a wonderful treat for breakfast or afternoon snack. These cranberry-orange muffins freeze well after they’ve been baked by covering in saran wrap and then in foil. If you warm them in the oven, don’t forget to remove the saran wrap!½ cup sugar ¾ cup Greek yogurt 1/3 cup canola oil 1 large egg 3 teaspoons freshly grated orange zest (1 teaspoon reserved for the topping) 2 tablespoons of fresh orange juice 1 teaspoon vanilla 1 ½ cups whole grain pastry flour ½ cup cornmeal 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 ½ cups frozen cranberries, chopped (I cut the cranberries in half) ½ cup chopped walnuts Topping 2 1/2 tablespoons sugar 1 teaspoon freshly grated orange zest
Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray or use muffin liners. In a medium bowl, whisk together ½ cup sugar, Greek yogurt, oil, egg, orange zest, orange juice and vanilla. In a large bowl, stir the pastry flour, cornmeal, baking powder, baking soda and salt until combined. Make a well in the center of the dry ingredients; add the liquid ingredients and fold until almost blended. Gently fold the frozen chopped cranberries and walnuts into the batter. Divide the batter among the muffin cups. Combine the topping mixture and sprinkle evenly over the top of each muffin.
Bake the muffins until golden brown and they spring back lightly to the touch, 15-18 minutes. May take less or more baking time depending on your oven. I found that I bake them longer if I’m using muffin liners.