Clean the Cupboard Muffins

The day started out with freezing rain, and now the fluffy snow is falling, so it seemed like a good time for some baking. I wanted something not too sweet, so I thought of muffins made with whole wheat flour. I looked around the freezer and cupboards and counters to see what kinds of muffin ingredients I might have and ended up making these cranberry-apple-orange-walnut muffins:

I have adapted a so-called healthy recipe that has been posted in a few places, but I suspect the original might have come from here: Whole Wheat Cranberry-Orange Muffins

I say so-called because I am always suspicious when a baking recipe does things like substitute applesauce for butter. It means that there will be a lot of sugar in the recipe to make up for the lack of fat, added sugar as well as the sugar in the fruit. I put the fat back in, in the form of butter, and cut the added sugar in half by eliminating the streusel topping. I’ve used streusel on muffins before in this blog; I just wasn’t in the mood for the extra sugar today.

But I added half a chopped apple to my half cup of chopped cranberries, and those apples probably equal the same amount of sugar in the applesauce; still, I used only a total of one cup of fruit. It’s the added sugar I worry more about than the sugar in fruit. The muffins have that hearty, nutty, fruity taste and texture I was looking for, so I’m very happy about the changes I made. What kinds of changes do you make to recipes to make them fit your taste?

Cranberry-Apple-Orange-Walnut Whole Wheat Muffins

  • Servings: 12 regular muffins
  • Difficulty: easy
  • Print

Preheat oven to 350°

2 cups whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 cup granulated sugar

grated orange zest of one orange

1 cup orange juice

2 lightly beaten eggs

1/2 cup melted butter

1/2 cup fresh cranberries, chopped

1/2 apple, peeled, cored, and chopped

1/2-1 cup chopped walnuts

  1. Combine dry ingredients, orange juice, zest, and eggs in bowl of mixer. Mix until combined. With mixer still running on low speed, add melted butter, mixing until incorporated.
  2. Add fruit and nuts to combine.
  3. Scoop into paper-lined muffin tins, filling right to the top.
  4. Bake at 350° for 20-25 mins. On one site where this recipe is reprinted with no credit to the original, they don’t even tell you how long to bake it!

 

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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