Cranberry Orange Muffins

Here is a super simple muffin recipe. So simple, I actually got it from my daughter's preschool teacher who cooked with the kids a few times a month. If 4-year-olds can make them, so can you! I love to make a variety of foods with cranberries when I start seeing them at the grocery store in the fall. I think they are excellent in muffins because I love sweet and tart in combination and cranberries are awesome at fulfilling that request.   It even uses 1/2 whole wheat for a healthier snack or breakfast.

Cranberry Orange Muffins

1/4 cup halved, raw cranberries

1/2 cup powdered sugar

1 egg

1/2 cup milk

1/2 cup orange juice

1/4 cup oil

1 cup whole wheat flour (I prefer whole wheat pastry flour, it isn't as dense)

1 cup flour

3 tsp baking powder

1/2 tsp salt

1/4 cup sugar

-Mix cranberries and powdered sugar well and set aside.

-Beat egg, milk, orange juice and oil together. Add whole wheat flour, then sift together and add remaining ingredients. Stir just until blended. Fold in cranberries with as few strokes as possible. Fill greased muffin tins 2/3 full. 

-Bake at 350 degrees for 20 minutes.

Makes 18 muffins

NOTE: There are several variations for this recipe. For example, instead of using orange juice, increase milk from a 1/2 cup to 1 cup and add 1 tsp almond extract. Or top orange cranberry muffins with a sprinkle of semi-sweet chocolate chips before baking.