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Healthy Cranberry Orange Muffins Recipes

This cranberry orange muffins recipe is made with whole wheat flour.

Trivia: According to Wikipedia, a whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: To avoid leftover buttermilk, purchase buttermilk powder in bulk bins and reconstitute only as much as you need. The ratio is 1 cup water to 1/4 cup of buttermilk powder.

Healthy Cranberry Orange Muffins Recipe

This recipe makes twelve muffins if you use the large muffin pans and more if you use smaller pans.


2 cups of whole wheat flour
1 cup white flour
3/4 cup of sugar
2 tablespoons of baking powder
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1 1/4 cups of dried cranberries
3 eggs
1 1/4 cups of buttermilk
1/3 cup of applesauce, unsweetened
2 teaspoons orange zest, grated
1/4 cup orange juice
1/2 teaspoon vanilla extract
oil cooking spray


Preheat oven to 375° F. Spray one dozen large muffin tins with cooking oil spray OR use paper muffin cups which you have sprayed lightly with oil.

In a big bowl, mix together the dry ingredients (flours, sugar, baking powder, salt and nutmeg). Mix these together well, then add the dried cranberries and mix.

Using a second bowl, beat the eggs well. Add the buttermilk, apple sauce, orange juice and grated orange zest. Add the vanilla. Stir the wet ingredients well.

Add the wet ingredients to the dry ingredients all at once. Stir only until the dry ingredients are moistened. Over stirring at this point will result in tough muffins.

Put the batter into your prepared muffin tins. Fill each tin right to the top.

Bake until done. This takes about twenty minutes. The muffins are done if the top springs back when you touch it lightly with your finger (or test with a toothpick or cake tester).

Remove the cooked cranberry orange muffins from the oven and allow to sit for ten minutes. At that time, remove them from the pan and enjoy.

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