Woke up this Thanksgiving Day realizing I had not given a thought to breakfast. Not much in the fridge, but just the right ingredients for these moist and delicious muffins. They were pretty decadent, warm out of the oven and kissed with sweet butter.
1 ½ cups all purpose flour
½ cup whole wheat flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons grated orange or tangerine rind
¾ cup orange or tangerine juice
¼ cup canola oil
2 tablespoons plain greek yogurt
1 large egg, lightly beaten
2 cups fresh cranberries, chopped roughly
⅓ cup walnuts, toasted
½ tablespoon flour
⅛ cup flax seeds
2. In a large mixing bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, salt, and baking soda. Make an indentation in the middle.
3. In a large glass measuring cup, mix orange/tangerine rind, juice, oil, yogurt and egg. Pour mixture into flour indentation and stir until everything is just combined.
4. In a small bowl, stir dried cranberries, toasted walnuts, flax seeds and remaining 1/2 tablespoon flour. Stir into batter.
5. Divide batter evenly among muffin tins. Bake 15 minutes. Remove from tins and cool on a wire rack.
