Cranberry, Orange and Poppy Seed Muffins

with walnuts

  • Prep Time:
    15 mins

  • Cook Time:

  • Difficulty:
    Easy

  • Serves:
    makes 12

Botanical Benefits*: High in fiber, omega 3s, anti-oxidants, essential minerals*

Diet Style: Can easily be made dairy-free, vegan, and gluten-free with substitutions

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Ingredients

  • 2 cups all-purpose plain flour OR gluten free flour mix

  • 1/2 cup unbleached cane sugar or turbinado, coconut, sucanat

  • 1/2 cup firmly packed soft light brown sugar

  • 2 tsp. baking powder

  • 1/2 tsp. fine sea salt

  • 3 tbsp poppyseeds

  • 1 orange zest – organic if possible, scrub skin well before zesting

  • 1 egg lightly beaten OR 1/4 cup apple sauce or chia egg – see notes

  • 4 tbsp. walnut oil – I like baking with walnut oil which I store in the fridge for freshness. You can substitute for another high quality neutral flavoured oil.

  • 1/2 cup milk – dairy or plant-based

  • 1/2 cup freshly squeezed orange juice

  • 1 cup fresh or frozen cranberries

  • 1/2 cup dried cranberries – I use apple juice sweetened

  • 1/2 cup walnut or pecan pieces – optional – I store nuts sealed in the freezer to preserve natural oil quality and freshness.

Method

Preheat oven 380F ~ 190C

Muffin tin – grease or line with unbleached paper baking cups, muffin liners.

Mix dry ingredients together in a bowl.
Mix wet ingredients together in a separate bowl.

Combine. Add dry ingredients to wet ingredients and very gently mix together until just combined, a little lumpy is good. Over-mixing will create a “tough bready” texture

Spoon mixture into the muffin tins and try to even out the cranberry ratio as you go.  I like to sprinkle the top of my muffins with a pinch of raw sugar.

Bake until golden and springy to touch, 20-25 mins. Cool in tin for 5 mins then unmold muffins to cool on a wire rack.

Serve as part of breakfast, or tea time, or as a sweet dessert treat.

Store once completely cooled in an airtight container.

Notes: Substitutes
Chia or flax instead of egg = 1 tbsp chia seeds mixed with 3 tbsp. water. Let sit for 10 mins until sticky and gelatinous.  Some people freshly grind the chia seeds, others do not. Flax seeds must be ground.
Apple sauce instead of sweetener = 1/4 cup unsweetened apple sauce or mashed banana –  banana will add its flavour as well.  

 

 

 

Recipe adapted over the years.