Cranberry Muffins with Orange Zest

These flavorful and moist muffins are healthier than your average muffin because they're made from whole grain flours as opposed to regular white flour. I'm still learning to work with whole grains, so mine don't rise much, but it certainly hasn't hurt the flavor!


Preheat oven to 400°

1 c oat flour, sifted
½ c whole wheat flour, sift
1 ½ T baking powder
¼ t salt
2 T white sugar
¼ c melted butter, cooled
1 egg
zest of 1 orange
1 c buttermilk or soured milk
1 c dried, sweetened cranberries

Soak cranberries in sour milk for at least 3-4 hours. Overnight is fine. When the cranberries have plumped up, strain from milk with a slotted spoon or pour through a sieve. Add water to strained milk to make 1 cup.

Butter and flour muffin tins, or use paper liners.

Sift both flours with the baking powder and the salt. Set aside.

Beat the sugar and the butter with a whisk until light. Add egg, beat until smooth. Add soured milk. Grate the orange zest directly into the mixing bowl and beat until well incorporated.

Add flour mixture into the wet mixture. Mix just until moist. Fold in cranberries.

Fill muffin tins almost full. These muffins will not rise much.

Bake at 400° for 20-25 minutes.