Bright, zesty, and full of wholesome flavor, these Cranberry Orange Muffins bring a tasty balance of the rich, nutty taste of sprouted rye and kamut flours.
Sprouting unlocks the goodness within every grain, making these muffins easier to digest and packed with nutrients your body can absorb more easily.
Perfect for breakfast, snack time, or a cozy afternoon treat — these muffins are made to fuel your day .
Made with: sprouted rye flour, sprouted kamut flour, fresh orange zest, and real cranberries.
Cranberry Orange Muffins
Rated 5.0 stars by 1 users
Category
Muffins
Servings
12
Bright, zesty, and full of wholesome flavor, these Cranberry Orange Muffins bring a tasty balance of the rich, nutty taste of sprouted rye and kamut flours.
Sprouting unlocks the goodness within every grain, making these muffins easier to digest and packed with nutrients your body can absorb more easily.
Perfect for breakfast, snack time, or a cozy afternoon treat — these muffins are made to fuel your day .
Made with: sprouted rye flour, sprouted kamut flour, fresh orange zest, and real cranberries.
Ingredients
-
1 c reg all purpose flour
-
¾ c sprouted rye flour
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp cinnamon
-
¼ c brown sugar
-
½ c reg sugar
-
1 tbsp orange zest
-
2 eggs
-
2 tbsp fresh orange juice
-
½ c yogurt or sour cream
-
2 tbso milk
-
1 ½ c fresh cranberries
-
⅓ c br. sugar
-
1 tbsp reg sugar
-
½ tsp cinnamon
-
¼ c melted butter
-
⅓ c reg flour
-
⅓ c sprouted kamut flour
-
1 c confectioners sugar
-
2 tbsp orange juice
Crumble Topping
Icing
Directions
Preheat oven to 425 , line muffin tray with liners
Make the crumb topping. Mix together all the flour and sugar. Add in melted butter. Set aside.
Mix together the flour, soda, powder, cinnamon in a bowl.
In a mix beat together butter, and sugars at a high speed until creamed well.
Add in zest, eggs and mix well. Add in yogurt or sour cream.
Gently stir in flour, milk and orange juice.
Fold in cranberries. Don’t over mix
Scoop into muffin tray.
Sprinkle the crumble on top of the muffins.
Bake for 5 mins at 425 , then 16 mins at 350
Let muffins cool and ice them.
