CRANBERRY ORANGE SOUR CREAM MUFFINS

CRANBERRY ORANGE SOUR CREAM MUFFINS

CRANBERRY ORANGE SOUR CREAM MUFFINS

CRANBERRY ORANGE SOUR CREAM MUFFINS are bursting with the flavors of fresh orange and cranberries with the benefit of the whole grain goodness of Cream of the West Roasted Wheat.

These muffins are bursting with the flavors of fresh orange and cranberries with the benefit of the whole grain goodness of Cream of the West Roasted Wheat.

 

INGREDIENTS

  • 1 3/4 cups whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup Cream of the West Roasted Wheat
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 4 Tbsp butter - softened
  • 1 cup sugar
  • 2 large eggs (at room temperature)
  • Zest of one orange
  • 2 Tbsp milk
  • 3 Tbsp orange juice
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1 ½ cups fresh or frozen berries (Craisins are ok in a pinch)

 

Directions

Whisk together the flours, Cream of the West Roasted Wheat, baking powder, baking soda and salt in a medium bowl.

Cream together the butter and sugar in a large mixing bowl until light and fluffy and lightened in color. Scrape down the bowl then add the eggs, one at a time, beating well after each addition. Add orange zest and mix well.

Add the milk, orange juice, vanilla and sour cream and mix until combined.

Slowly add the dry ingredients to the wet mixture, blending on low speed just until the batter is smooth. Gently fold in the fruit.

Preheat the oven to 400°F Scoop the batter into a lightly greased muffin tin, (or line with papers).

Sprinkle with Demerara, large grain, or granulated sugar. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

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