Sweet and zesty muffins that are perfect for a chilly fall weekend morning.
Keyword: Cranberry, Muffins, Orange
12 cup muffin tin
1/4 cupdried cranberries
1 cup orange juice
1/2cupwhole wheat flour
1/4cupunsalted buttermelted and cooled
The night before making the muffins, place the cranberries in a small glass bowl and cover with the orange juice. Cover with plastic wrap and place in the refrigerator.
Preheat the oven to 400F. Butter a 12 cup muffin tin, or line with paper liners.
In a large bowl, combine flours, baking powder, sugar and orange zest.
In a medium bowl, whisk the eggs until well blended. Stir in milk and melted butter.
Mix liquids into the dry ingredients until just combined. Don't over mix - there will still be lumps in the mixture and that is okay!
Drain cranberries, reserving the juice in a small saucepan.
Gently stir cranberries into the muffin mixture.
Using a 2 oz. scoop or large spoon, spoon batter into each muffin cup. Top with chopped walnuts.
Bake for 20 minutes in the preheated oven. Remove and cool on a wire rack.
While the muffins are baking, heat the reserved orange juice to a boil and boil gently until reduced by half to make a syrup. Brush the orange syrup over the muffins as soon as you remove them from the oven.