Monday, March 7, 2011

Cranberry Orange Cornmeal Muffins

If you think it's weird to throw whole oranges into the blender and use in baking...just trust me on this. It provides a ton of flavour and moistness and extra nutrition, as all that pith (the white stuff) is full of fibre and vitamins.

2 whole navel oranges, pureed in blender*
4 egg whites or 2 whole eggs
4 tbls canola oil
1/2 cup sugar or Splenda
3 cups orange juice or water
2 cups whole wheat flour
1 cup fine cornmeal
1/2 cup ground flax seeds
2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
340g bag fresh or frozen cranberries (about 2.5 cups)

Whisk together wet ingredients in a large bowl. In a smaller bowl, whisk together dry ingredients. Stir cranberries into dry ingredients. Dump dry ingredients into wet and mix just until combined**. Spoon batter into greased muffin tins, filling to top, and bake at 400F for 20-25 minutes, or until a toothpick comes out clean. Cool on wire rack.

Makes 12-15 large muffins.

*Be sure to use seedless oranges, wash them well, and remove the hard thingies that attach to the stem before putting into food processor. I generally cut the oranges into quarters first.

**Many recipes add wet ingredients to dry, but I prefer to do it this way, as I find the batter mixes easier and you aren't left with flour clumps on the bottom. You never want to over mix muffin batter or the finished product will be tough.