Cranberry Almond Muffins

Cranberry Almond Muffins are sweet and juicy.  These muffins have a wonderful crimson color that will make any lunch or snack a treat for kids and adults.  These muffins freeze well so make a double batch so you are always prepared for those special friends who just stop by during the holiday season.  I use King Arthur White Whole Wheat flour so you still get all the taste you love and the fiber you need to keep your stomach full all day.

Cranberry Almond Muffins:
Pre-Heat Oven:  350 degrees
Makes:  12 regular muffins or 24 small muffins

2 cups King Arthur White Whole Wheat Flour
1 cup organic cane sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon lemon rind, diced
1 egg
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup toasted almonds, chopped


1.  In a mixer with the paddle attachment, cream the vegetable oil and sugar together.  Add the egg and continue to mix for 2 minutes.  Add the lemon rind, orange juice, baking soda, baking powder, salt and flour to the batter.  Stir in the almonds and chopped cranberries to the batter.

Coarsely Chopped Cranberries

Folding In The Cranberries And Almonds To The Batter

2.  Grease the muffin tins  or baking cups with cooking spray.  Fill the muffin tins or cups 3/4 of the way with batter.

3.  Bake the muffins in a 350 degree oven for 12 minutes for the small muffins and 20 minutes for the regular size muffins or until a toothpick comes out clean.

4.  Allow the muffins to cool on a wire rack for 10 minutes.  If you want to freeze the muffins just place them in a freezer in a zip lock bag and freeze them up to 1 month.  Allow muffins to thaw for 2 hours before serving.