This recipe is sooo delicious! The perfect balance of sweet and tangy bursting with the flavor of fresh cranberries and citrus orange and a little crunch.
a variation with 1/2 cup of steel cut oats :)
Prep time: 15 minutes
Bake time: 30-35 minutes (depending on your oven and altitude) at 375°
Tools: mixing bowl and mixing stand with beaters, spatula, ice cream scoop, 12- cup muffin pan, muffin liners
Ingredients:
- 2 Cups all purpose flour (or 1 cup tapioca flour, 1 cup rice flour for gluten free version)
- 2 Teaspoons baking powder
- 3/4 Tsp sea salt
- 1 tsp nutmeg
- 1/2 Cup sunflower oil or 1 stick softened (unsalted) butter
- 1 Cup cane sugar
- 2 Large eggs
- 1.5 Tsp vanilla extract
- Juice of 1/2 fresh orange
- Zest of 1/2 orange
- 1/2 Cup almond milk
- 2 1/4 Cups fresh or frozen cranberries (can use dried, but they won’t be as tangy)
- 1/2 cup of pecan pieces
- 2 Tbsp cane sugar
Directions:
Preheat oven to 375°
Zest the 1/2 orange and set aside.
In large mixing bowl, add the 1 cup of cane sugar, oil or butter, and eggs and beat until thoroughly mixed. Mixture will be grainy still. Add vanilla extract, juice from 1/2 orange and almond milk and mix for about 15 seconds. Add baking powder, sea salt, nutmeg, and half of the lemon zest. Mix for a few seconds. Now add the flour slowly, 1 cup at a time until thoroughly mixed.
Remove and scrape beaters. Add the 2 1/4 cups fresh cranberries and fold them in by hand. Carefully scoop the batter into the muffin pan. They will be full. Top each muffin with the remaining 2 tbsp of cane sugar and orange zest. Bake at 375° for approximately 30 minutes. Test to see if muffins are ready by performing a fork test.
Let muffins cool before removing. Enjoy with someone you love 
Did you like this recipe? Drop me a comment and share with me what you enjoyed your muffins with!
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