Cranberry Orange Muffins
158
Excellent, absolutely a good way to use up the leftover cranberry sauce, and honey works very well with other ingredients; love the nutty flavor from whole wheat flour and bran, and the citrus taste from the orange juice, you can even add extra orange zests in.
Ingredients
| 2 ¾ | cups |
whole-wheat flour
|
|
| ¼ | cup |
bran
|
|
| ½ | cup |
honey
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
orange juice
|
|
| 2 | teaspoons |
canola oil
|
|
| 2 | each |
egg whites
|
* |
| 2 | cups |
cranberry sauce
canned or homemade |
|
| ½ | cup |
orange juice
if needed |
Directions
Preheat oven to 400℉ (200℃).
Grease muffin tins.
Combine all ingredients except ½ cup of orange juice in a large bowl.
Mix until blended.
Add extra orange juice as needed to obtain a proper batter.
Fill muffin tins ⅔ full.
Make 30 medium size (standard size) muffins.
Bake 15 to 20 mins.
