My mom is a great baker, and I still remember the cranberry orange bread that she used to make around the holidays. Last week I was in charge of bringing breakfast snacks for my Moms’ Fellowship group at church and I thought something along the same lines of my mom’s bread would be perfect! Judging by the fact that we polished off 2 dozen of these, I’m not the only one who likes them! Try them for yourself—they’ll be a perfect breakfast for Thanksgiving Day, or for the next morning if you have overnight visitors this next weekend!
For the orange juice listed below, I just used the leftover clementine (mandarin) oranges we had in our fruit basket and squeezed them. I added water to reach the full amount. Feel free to adjust to what you have on hand, using fresh squeezed or prepared orange juice.
Cranberry Swirl Muffins, makes about 18 muffins
2 c flour
¾ c sugar
1/2 t baking soda
1 t baking powder
½ t salt
1 c coconut milk (or other non dairy milk—I kept it nut free for church)
½ c coconut oil
1 T apple cider vinegar
1 T orange zest
2 t vanilla
1 t orange extract
1/2 c orange juice
2 c cranberries
¼ c maple syrup
1 T corn starch
Preheat oven to 400 degrees. Line a muffin pan with paper liners.
Place cranberries, orange juice, maple syrup, and corn starch in a small pot. Simmer over medium heat, mixing well, until the cranberries pop and turn into a thick syrup-like mix.
Meanwhile, mix the dry ingredients together. Place milk and coconut oil in a small microwave safe container and microwave until the coconut oil is melted. Mix in other wet ingredients and orange zest. Pour wet over dry and mix well.
Once the cranberries are like a syrup (with big, whole but popped skin berries), remove from heat. Fold into the batter.
Fill each muffin paper about 2/3 full. Place in the oven and bake for 17 minutes at 400 degrees. Allow to cool and serve.
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