Orange Cranberry Muffins

To make these muffins you need to find sun-dried cranberries, not the fresh ones sold for cranberry sauce. The dried berries, like raisins, make a nice snack all by themselves, and they are a great addition to cookies, muffins, and sweetbreads. Combining them with orange juice makes for a festive muffin, something you might want to serve for breakfast on Christmas morning; if you have the right muffin tin, you can also make little one-inch muffins to serve with big roast beef or turkey dinner.


  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tsp. low sodium baking powder
  • 1 tsp. cinnamon
  • 3 tbsps. vegetable oil
  • 4 tbsps. honey
  • 2 eggs
  • 3/4 cup dried cranberries
  • 3/4 cup orange juice

Directions: Put the cranberries in a small bowl, cover them with water and allow them to soak until softened (at least an hour; more if possible). Preheat the oven to 350 degrees. Sift together the flours, baking powder and cinnamon in a large bowl. Combine the oil, honey, eggs and orange juice and stir to blend. Add the cranberries and the water in which they have soaked and stir. Pour this mixture over the flour mixture and stir gently only until all the dry ingredients are moistened. Spoon the mixture into cups of a muffin tin lightly greased with butter, oil or vegetable shortening; the cups should be nearly full. Bake on the middle rack of the oven until a toothpick or knife blade inserted in a muffin comes out clean; this should take about 15 minutes. Turn the muffins out onto a rack to cool a bit before serving.