Since I’ve been trapped in the house for the past six days with a sick child, I’ve had fun baking. This recipe is full of fruit, whole wheat, and pairs perfectly with a cup of tea, especially since it’s been so cold!

 

I used whole wheat flour. In whole wheat flour, the bran and the germ have not been removed, making it an excellent source of fiber, manganese, and a good source of magnesium. Using whole wheat flour for this recipe give the muffins a slightly nutty taste, which was a perfect balance to the sweet fruit used.

 

And in case you’re interested, the terms “excellent source” vs. “good source” are representative of the percentage of the Daily Value that food offers you.  Excellent source means that one service of the food item contains 20% or more of the Daily Value requirements for a 2,000 calorie diet. Good Source means it contains 10%-19% of the Daily Value.

If you’re trying to manage your weight, this recipe is a perfect recipe to help with that. Whole wheat provides you with fiber, which helps keep you full longer (if you’re interested in reading more about fiber, check out this previous post). One study that demonstrated the benefits of using whole wheat flour was published in the American Journal of Clinical Nutrition.  In this Harvard Medical School and Brigham and Women’s Hospital study, data was collected on over 74,000 female nurses aged 38-63 years over a 12 year period. Researchers identified that weight gain was inversely associated with the intake of high-fiber, whole-grain foods, such as whole wheat, but positively related to the intake of refined-grain foods, such as products made from refined wheat. Not only did women who consumed more whole grains consistently weigh less than those who ate less of these fiber-rich foods, but those consuming the most dietary fiber from whole grains were 49% less likely to gain weight compared to those eating foods made from refined grains.

I love making muffins because they are quick to whip up. Sure, the bread has to bake in the oven, but you can do other things while the bread is baking. Play trains with your toddler, read “Are You My Mother?” for the 100th time to your toddler, run around in the backyard, or sneak in a few minutes of answering emails… whatever you want to do!

You can make this in your choice of pan too. I’ve acquired several different pans: muffin-tins, loaf pans, donut pans, bundt pan. Keep in mind the type of pan can impact cooking time. I like to set the timer for slightly less time than mentioned and check on it and add on time as needed.

If you try this recipe, let me know what your think! Leave a comment and don’t forget to tag a picture #thehealthfulpeach on Instagram. I love to see your tasty delights.

 

 

 

Print Recipe
Orange Cranberry Muffins
Slightly sweet, slightly nutty
Course Snack
Prep Time 10 minutes
Cook Time 35 minutes
Servings
muffins
Ingredients
Course Snack
Prep Time 10 minutes
Cook Time 35 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350ºF.
  2. Prepare your pan by spraying it with cooking spray or using muffin liners.
  3. Mix together flour, baking powder, salt, and baking soda in a medium mixing bowl.
  4. Stir together orange juice, apple juice, butter, and egg in a small bowl.
  5. Pour wet ingredients into dry ingredients.
  6. Stir in cranberries and nuts (if using).
  7. Pour evenly into pan.
  8. Bake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Recipe Notes

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