Friday, January 3, 2014

Cranberry, Fig, and Orange Muffins

Hello friends!

Happy New Year! 

In the midst of a snow storm here, I'm dreaming up warm, cozy breakfasts for the remainder of my winter break (before heading back to Rhode Island and its 2 feet of snow!). 

If you're stuck at home surrounded by snow, bake a batch of these delicious, healthy muffins and eat them fresh from the oven - when they're best!

Cranberry, Fig, and Orange Muffins

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup toasted wheat germ
  • 1/2 cup chopped dried figs
  • 1/4 cup dried cranberries
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • grated zest of 1 large orange
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup plain greek yogurt
  • 1/4 cup fresh orange juice
  1. Preheat the oven to 400 degrees F. Line a 12-muffin tin with paper muffin cups, then spray with cooking spray.
  2. In a large bowl stir together the dry ingredients; whole wheat flour through orange zest.
  3. In a medium bowl whisk together the wet ingredients; egg through orange juice.
  4. Stir the wet ingredients into the dry ingredients, mixing just until combined. 
  5. Divide the batter evenly among the muffin cups and bake for 12-15 minutes, until a toothpick inserted in the center of a muffin comes out clean.

If you can find this ginger and orange marmalade sweetened only with fruit juice, I highly recommend it. But don't ask me where I bought it, as far as I know it's found in my fridge. 

By the way, thanks to my incredible new camera (the Canon Rebel T4i), I'm falling in love with food photography again! What would you love to see a recipe for, accompanied by my attempt at beautiful food photography?

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