Ingredients
2cupsfresh cranberries
2cupswhite whole wheat flour,or regular whole wheat flour
1tspbaking powder
½tspbaking soda
½tspfine sea salt
⅓cupmelted coconut oil,or extra-virgin olive oil
¾cuphoney,or maple syrup
2eggs,preferably at room temperature
1cupGreek yogurt,plain
2tspvanilla extract
1medium orange,zest, about 1 tsp, preferably organic
1tbspturbinado sugar,also called raw sugar, for sprinkling on top
Preparation
Preheat the oven to 400 degrees F. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar.
Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool.
Run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
