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Cranberry Orange Muffins

Orange Icon  Cranberry Orange Muffins

Orange Icon  Cranberry Orange Muffins

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Submitted by: Kelly Butler

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Servings: 12

Awesome muffins. Walnuts are optional, but they give some extra protein.

  • 1 c. cranberries, dried, organic
  • 1/4 c. orange juice, fresh squeezed, organic
  • 2 c. flour, sprouted whole wheat, organic
  • 2 tsp. baking powder, organic, gluten & aluminum-free
  • 1/4 tsp. baking soda, pure
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/2 c. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 tsp. orange zest, fresh, organic
  • 2/3 c. honey, raw, unfiltered, organic
  • 2 egg, omega-3, cage-free, organic
  • 1/2 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1 c. walnuts, raw, organic

Preheat the oven to 350°F. Lightly brush a 12-muffin tin with coconut oil or butter, or line with cupcake liners.

Put the cranberries and orange juice in a small saucepan, and bring to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl cream the butter, orange zest, and raw honey until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the walnuts and then the cranberries. Do not over mix. Divide the batter evenly into the muffin tin. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.