Whole Orange Greek Yogurt Muffin with Cranberry
Enjoy these delicious Whole Orange Greek Yogurt Muffins with Cranberry, perfect for breakfast or a snack.
Equipment
- blender
- mixing bowl
- Muffin tin
Ingredients
Muffin Ingredients
- 1 large navel orange about 12 oz / 340 g, preferably organic
- 2 large eggs
- ½ cup Greek yogurt
- ¼ cup maple syrup
- ¼ cup sugar
- 1 teaspoon almond extract
- 1⅔ cup all purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ⅓ cup dried cranberry roughly chopped
- 4 tablespoon unsalted butter melted
- 1-2 tablespoon Swedish pearl sugar/Turbinado sugar Optional
Instructions
Muffin Preparation
- Preheat the oven to 375°F (190°C)
- Wash orange and trim off about 1⁄2 inch (1.2 cm) off two ends.
- Cut the orange into 8 pieces (remove any seeds) and put in the blender.
- Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth.
- Whisk flour, baking powder, baking soda and salt together in a mixing bowl.
- Pour the wet ingredients into the dry ingredients and whisk together in an N or Z shaped motion just until the dry ingredients are incorporated.
- Add dried cranberries (save a small handful for sprinkling on top) and melted butter in the mixing bowl and fold in with a spatula.
- Divide the batter into 12 muffin cups (about 2 ice cream scoops for each), top with cranberry and Swedish pearl/turbinado sugar, bake for 18-20 minutes until a toothpick comes out clean.
- Wait for 3 minutes and move the muffins to a cooling rack, let it cool for 10 minutes before eating.
Notes
These muffins are moist and flavorful, with a delightful combination of orange and cranberry.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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