Cranberry and Almond Morning Muffins – Beautiful and Berry Much in Season

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

2 eggs

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 !

 

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Recipe, courtesy of Martha Stewart

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About sarahskitchenblog

A newly-wed looking to perfect the art of a full-time job, an array of social committments, and a daily home-made (and sometimes healthy) meal.
This entry was posted in Breakfast, Healthy, Recipe, Seasonal Ingredient and tagged , , , . Bookmark the permalink.

2 Responses to Cranberry and Almond Morning Muffins – Beautiful and Berry Much in Season

  1. B says:

    These look heavenly!

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