Smarty Cooking School: Whole Grain Cranberry Orange Muffins
How are your New Year’s resolutions going?
Mine are going really well. Because I didn’t make any. I’ve learned over the years to avoid disappointment by not articulating any resolutions at the beginning of the year. Rather, I tend to make a few “declarations of change” at random times. Like, when I have a terrible parenting moment in March and decide “from now on” I’m not going to do the thing I just regretted. Or, in May, when I realize it IS bathing suit season and I’m just not ready…it’s just that the days and weeks and months go by so fast, right, Moms?!?!
I just try to do the right thing as I go. I try to make the best choices. Like eating well. I love to prepare meals for my family and I especially love to bake. Of course, we all love dessert, but my kids get especially excited for breakfast treats, like muffins and breakfast breads.
So, I made these whole grain muffins with low-fat yogurt, oats and fresh cranberries. The kids said they taste like bakery muffins. Win!
Whole Grain Cranberry-Orange Muffins
½ cup coconut oil, solid
¼ cup granulated sugar
¼ cup brown sugar
½ cup vanilla coconut milk yogurt
¼ cup unsweetened coconut milk (from the carton)
1 teaspoon vanilla extract
2 tablespoons orange zest
1 cup white whole wheat flour
½ cup quick-cooking oats
¼ cup unsweetened shredded coconut
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups fresh cranberries (if using frozen, toss with 1 tablespoon of flour first)
1 cup powdered sugar, sifted
3 tablespoons freshly squeezed orange juice
Preheat the oven to 350 degrees (F).
In a large mixing bowl, beat the coconut oil and sugars with an electric mixer on medium speed.
Beat in eggs, one at a time.
Stir in the yogurt, milk, vanilla and orange zest.
In a medium bowl, whisk together the flour, oats, coconut, baking soda, baking powder, cinnamon and salt with a fork.
Add the dry ingredients to the wet and stir to combine.
Fold in the cranberries.
Line a 12-cup muffin pan with paper liners or grease with coconut oil.
Pour the batter evenly into each cup, filling almost to the top.
Bake for 25 minutes.
Remove from the oven and allow to cool in the pan about 15 minutes then transfer to a rack to cool completely.
In the meantime, prepare the glaze, if using. In a medium bowl, whisk the powdered sugar and orange juice. To change the consistency, add more juice to thin or sugar to thicken. Pour over the cooled muffins.
Store these muffins in an airtight container in the fridge for up to five days.