I’m joining Lisa for Tempt my Tummy Tuesday!!!
Buster and I have started eating healthier. We have been doing the “Let’s Do Lunch” program since September. We kinda got off track at Thanksgiving and haven’t totally gotten back on it yet…but we are working toward that end…
I contacted one of the long-time users of the program and asked her about these muffins and she said, “If you are going to do muffins, this would be the best way to do them. That being said, these should be eaten in moderation”. This is because they don’t recommend eating flour of any kind because it is so processed (and also because flour spikes your blood-sugar) BUT the flour I use is ground fresh for me by a friend from whole wheat berries.
These are FANTASTIC!!!
Whole Wheat Cranberry Orange Muffins
what you need:
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3/4 c. milk
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3/4 c. oil
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1/3 c. orange juice
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1 egg
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2 1/4 c. soft white wheat (whole wheat pastry flour)
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1/2 c. splenda (or sugar) + a little for tops
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1 T. baking powder
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1 t. salt
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1 T. grated orange peel
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1/2-1 c. dried cranberries (the more the better, if you ask me)
what to do:
Preheat oven to 400°. Grease bottoms only of 12 med. muffin cups. Beat milk, oil, orange juice and egg. Stir in flour, sugar, baking powder and salt just until moistened(batter will be lumpy). Fold in cranberries and orange peel. Divide batter into muffin cups and sprinkle tops with extra splenda (or sugar). Bake until golden brown, 18-20 minutes. Let cool a minute or two, remove from muffin pan. Yield: 12 muffins
I hope you enjoy these as much as we do!!
