Orange Cranberry Muffins

Orange Cranberry Muffins

This recipe serves as a muffin or bread recipe, and it calls for a few fresh oranges, or today, it was clementines. Since I’m a huge fan of clementines, as is the rest of the clan here, as soon as they appear in markets, I buy about two bags of them a week. They disappear rather quickly – about three a day for each of us, but they can be stored in the fridge to last a while longer if you find you have too many.

I love valencia orange cake, but I don’t always have the time to boil oranges for 2 hours – which is where this recipe comes in. It’s not a substitute, but it has enough sweet citrus flavor to satisfy a bit of the craving.

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Posted in Breakfast, Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Snacks, Vegetarian, Wheat-Free  |  19 Comments
 
 

19 Responses to Orange Cranberry Muffins

  1. Phyllis says:

    I purchased Bobs Red Mill almond flour before I found your website advising against baking with this type of almond flour/meal. Since you said it was OK to use for banana breads, I was wondering if that almond flour/meal would be OK to use in this cranberry orange muffin recipe. I am frustrated that I spent so much money on a product that can’t be used for baking and now I don’t know what to do with it. Hoping to use it up making muffins. Also, do you have an estimate on the amount of liquid that would be obtained from using the 2 clementines? My family prefers navel oranges and I was wondering if that would be a good substition, however they are much larger than clementines. thanks for your help Phyllis

  2. Erica says:

    Hi Phyllis – yes, the almond meal works well with muffins and breads, and the same measurements apply for both almond meal and almond flour. Regarding the clementines, I’d estimate that you get about 1/2 cup of orange juice from 2 clementines. Also, I might add the rind of the navel orange – just zest – I’m not sure how the rind of a navel orange would work out. But let us know if you try it. Hope that helps!

  3. Melinda says:

    Hello, I cannot use honey, agave nectar, sugar, etc. I use a product called Whey Low which is a low glycemic index sugar replacer. I am wondering about the honey content in your recipes. If I am substituting Whey Low (which measures exactly like sugar), how much would I use? In other words, this recipe for example calls for 1/2 c honey. How much “other sweetener” should I use?

  4. Erica says:

    Melinda, good question, but I’m not sure about Whey Low. I know that sugar to honey and agave is usually a one to one substitution, but I’m not sure about other sweeteners. Does the product label or company offer substitution measurements?

  5. Nicole says:

    All of you’re muffins look amazing,they jump off the page! I cant wait to try them. I’ve only baked with almond flour once and it was in bread so ill have to get some for you’re recipes! Do you think subbing canola oil for melted butter would work? Thanks :)

  6. Erica says:

    Yes, I do think oil is ok to sub for butter, but I can’t remember if I have actually tried it. I have done it with cakes though.

  7. Betherann says:

    I just made these muffins yesterday, and they were great! Thanks for sharing this recipe — it was my first attempt at baking with almond flour! I blogged about it here: http://tinyurl.com/2cdu429

  8. Erica says:

    Hey Betherann – very cool site. Glad it worked out – the muffins and all. How do you like the almond flour brand?

  9. Naomi says:

    I used half blanched almond flour and half almond meal from TJ’s (because it’s cheaper) and a little less honey b/c I like things on the less sweeter side. But they came out Great! Super moist and zesty :) This is the perfect breakfast muffin.

  10. Jeanette says:

    Can you use stevia for sweetener. I need to stay away from honey or agave.

  11. Tiffany B says:

    Do you think I could use orange extract instead of fresh oranges? If so, what would you recommend to replace their liquid?

  12. Andi says:

    Any ideas if this would work without the egg? Or anything to sub for the egg? I just started SCD and am having a hard time finding things to eat since I can’t do eggs or dairy.

  13. Lisa B says:

    Hi, I’m new to SCD, but have been GF for a year and a half. I made your muffins this morning to use up some of my leftover fresh cranberries. The muffins turned out super moist and have a great muffin top – nicely rounded and looking very grainy so that you know there’s lots of good stuff in them. I did cut the honey by half and am still deciding if there’s a need for a bit more. I also added almond and vanilla extracts. Great recipe, I look forward to making this again as a breakfast on the go for week days!

  14. Andra says:

    I substituted the zest of 2 lemons and the juice of two lemons for the orange, and 1 1/2 cups of blueberries and they were awesome! Great recipe

  15. Linda Allebach says:

    Might be a silly question, but are the cranberries raw or cooked? If raw, what’s the best way to chop them? I have a small food processor that might work but not sure. Thanks! (and it’s a gorgeous picture of those muffins)

    • Erica says:

      Thanks! No question is too silly (and I happen to love silly questions), yes, they’re raw. I found the best way is to pulse them a few times in a food processor, but if you don’t have one then carefully chop them by hand with a knife.

  16. hippie4ever says:

    I’ve made these muffins several times the past month or so and we have all thoroughly enjoyed them. We’ve made them with dried cranberries, enjoy life chips, etc all delicious. I did exchange the honey for maple syrup (1/3 cup) and I do use unblanched almond flour (nuts.com), bio oranges instead of clementines, but still delicious and filling! Thank you for this lovely addition to our morning! :)

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