Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.

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  • Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.

  • Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.

Variations

Hazelnut-Pear Variation: For another sweet (and seasonal) union, replace the almond flour with hazelnut flour. Omit cranberries. Fold in 2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears) at the end of step 2. Sprinkle with 1/2 cup coarsely chopped hazelnuts in place of sliced almonds.

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