I’ve been on a baking streak this week! I saw this recipe in this month’s Martha Stewart Living Magazine, and knew I just had to make it at home immediately – it had all the right ingredients: fresh cranberries, orange zest (which I adore in baked goods) and, even better, all ingredients were low fat and used wheat flour as a base! I managed to buy fresh cranberries (which, by the way, I didn’t even know we had or could find) at Lulu Hypermarket. I have to say, as delicious as these muffins are – they are ABSOLUTLEY gorgeous as well. The beautiful red cranberries pop while baking and ooze little red-river streaks in the muffin against the tiny bits of orange zest – they are just beautiful and perfect for the season.
1 cup wheat flour
¾ cup white all-purpose flour
¼ cup almond flour (I used oat flour, since almond wasn’t available)
1 cup fresh or frozen cranberries (I used fresh – you can find them at Lulu Hypermarket)
1 cup sugar
1 teaspoon baking soda
¼ teaspoon salt
1 cup of non-fat milk
¾ cup of non-fat plain yogurt
1 orange, zested and juiced
halved almonds , for garnish
My husband LOVED them, and took a bunch to the office – I plan on making a fresh batch this weekend and sending each one individually wrapped as a little Eid ‘breakfast’ gift from our house: a beautiful way to start the season and long weekend !
Recipe, courtesy of Martha Stewart