Whole Wheat Cranberry Sauce Muffins | Recipe Cart | Recipe Cart

Name: Whole Wheat Cranberry Sauce Muffins | Recipe Cart | Recipe Cart
Ingredients: 1/3 cup (80 milliliters) grapeseed, safflower or another neutral oil, plus more for brushing pan; 1 cup (120 grams) whole-wheat pastry flour, or 1/2 cup (63 grams) each all-purpose and regular whole-wheat flour; 1/2 cup (60 grams) almond flour; 3/4 cup (110 grams) date sugar or light brown sugar (see NOTE); 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon fine sea or table salt; 1/4 teaspoon baking soda; 2 large eggs, at room temperature; 1 cup (275 grams) prepared whole fruit cranberry sauce; 1/2 teaspoon finely grated orange zest; 3/4 cup (180 milliliters) whole or reduced-fat milk; 1/2 cup (60 grams) chopped pecans or walnuts (optional)

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These tender muffins, redolent with cranberries and warmly fragrant orange zest and cinnamon, are a great way to use up leftover cranberry sauce from a holiday

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Ingredients

1/3 cup (80 milliliters) grapeseed, safflower or another neutral oil, plus more for brushing pan
1 cup (120 grams) whole-wheat pastry flour, or 1/2 cup (63 grams) each all-purpose and regular whole-wheat flour
1/2 cup (60 grams) almond flour
3/4 cup (110 grams) date sugar or light brown sugar (see NOTE)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea or table salt
1/4 teaspoon baking soda
2 large eggs, at room temperature
1 cup (275 grams) prepared whole fruit cranberry sauce
1/2 teaspoon finely grated orange zest
3/4 cup (180 milliliters) whole or reduced-fat milk
1/2 cup (60 grams) chopped pecans or walnuts (optional)