Whole Wheat Cranberry Sauce Muffins | Recipe Cart
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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Cooking tools:
- Oven
- Muffin tin
- Mixing bowl
- Whisk
- Wooden pick
- Cooling rack
- Chef's knife
- Offset spatula
- Pastry brush
- Measuring cup
- Measuring spoon
- Baking soda measuring spoon
- Spoon
- Kitchen scale
- Spatula
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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