Cranberry Orange Cardamom Muffins

Title, Cranberry Orange Cardamom Muffins

If you haven’t noticed already, I have been going a little crazy for cranberries lately. Cranberries turn up in my muffins and other quick breads quite often. Their sweet-tart flavour makes a great main attraction when paired with a little lemon or nuts, and I love the contrast they give in spiced pumpkin muffins.

But this time I wanted something a little different. Enter, the organic pure orange extract I just bought. Perfect! Cranberry and orange goes great together! But I still wanted something else to contrast the sweet-tart pairing of cranberries and oranges. Normally cinnamon would be the first thing I’d reach for. I find it very difficult to not add cinnamon to every single thing I bake. But then I remembered the little packet of ground cardamom I had hiding in my spice cupboard. Sold!

In need of a fall/winter muffin that is simple without being boring? Maybe a bit special? Try these! Both the orange and cardamom flavours are subtle compared to the bold bursts of sweet-tart cranberries, but they are definitely detectable and the combination is so good!

Cranberry Orange Cardamom Muffins (Yields 12 muffins)
1 1/2 cups whole wheat flour
1 cup brown rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cardamom
1 cup unsweetened non-dairy milk
1/3 cup agave or maple syrup
1 tsp pure orange extract
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 1/2 cup fresh or frozen cranberries

Notes:
These muffins have subtle orange and cardamom flavours. For bolder flavours, try adding the zest of one orange or doubling the amount of ground cardamom.

Preheat oven to 375°F and lightly grease a muffin tin. In a large bowl whisk together all the dry ingredients: flours, baking powder, baking soda, sea salt, and cardamom. Set aside. In a small bowl mix together the wet ingredients: milk, syrup, orange extract, oil, and applesauce. Measure out the cranberries so they are ready when you are.

Collage, Cranberry Muffins 1

Pour the liquid ingredients into the large bowl containing the dry ingredients. Stir until about half-way combined. Add in the cranberries and gently fold in, until everything is just combined. Divide batter into a 12-cup muffin tin.

Collage, Cranberry Muffins 2

Bake for 20-25 minutes, until golden brown. Let cool a few minutes before transferring to a wire rack to finish cooling. Enjoy!

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Nutritional Info (per muffin, using unsweetened soy milk and agave syrup): 230 calories, 7.2 g fat, 0.5 g saturated fat, 249 mg sodium, 36 mg potassium, 39.4 g carbs, 5.3 g fibre, 13.6 g sugars, 4.2 g protein, 1% Vitamin A, 17% Vitamin C, 5% calcium, 7% iron.

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