Cranberry Orange Muffins

I freely admit that I am a little obsessed with muffins. And am constantly looking for new flavors. These muffins have no added fat (except the flaxseed) and are whole grain, but still are moist and flavorful. Keep in mind, though, that healthier muffins are denser and more substantial than Costco muffins. These aren't meant to be light & fluffy, but they are delicious. 

Cranberry Orange Muffins

Adapted from Happy Herbivore and Vegetarian Family Cookbook

2 C. whole wheat pastry flour
2 T. ground flaxseed
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 C. sugar
Grated zest of 1 orange
1 1/3 C. unsweetened applesauce
3-4 T. orange juice
1/3 C. dried cranberries, chopped


Preheat oven to 350 degrees. Grease or line 12 muffin tins.


Placed cranberries in a small bowl. Pour 1/4 C. very hot water over; set aside.


In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, sugar, and orange zest. 


Drain cranberries and add along with applesauce and enough orange juice to make a thick but not stiff batter. Stir just until combined. Divide evenly among muffin tins.


Bake for 14-16 minutes or until tests done with a toothpick.