Whole Foods Recipe: Cranberry-Orange Muffins

Cranberry-Orange Muffins (Whole Foods Market Store Recipe)

Recently, I was in Whole Foods looking for my favorite fall treat: Chocolate Peppermint Soy Milk. Seriously, if you are lactose intolerant and sick of popping those damn lactaid pills, this drink is divine. When heated, it is soooooo good!

While there, the gravitational forces pulled me to the beautiful Whole Foods bakery ...where they had a few recipes card on the counter. And, because I'm so short, I couldn't reach one of them so I had to ask the person behind the counter to help me...and, well, since she was up...also grab me a couple mini tarts from their gorgeous display! :) By the way, their banana cream mini tart is sooo yummy!

Okay, so I immediately went home, checked for ingredients, and made the Whole Foods Cranberry-Orange Muffin recipe the next morning!

I love orange zest! Here is 1 T zest and 1 1/4 c fresh cranberries (frozen is okay too).

Dry stuff: 1 1/4 c unbleached all-purpose flour, 1/4 c whole wheat flour (this is total health food!!), 1/2 c sugar, 2 t baking powder, 1/2 t salt

Add the wet: 1 egg (beaten), 2/3 c milk, 1/4 c canola oil and fruit. As with all muffin batter, mix gently until just combined. Don't overmix. (I omitted the 6 T chopped walnuts).

Yummy topping: 1 c all purpose flour, 3/4 c rolled oats (not instant), 2/3 c light brown sugar, 1 t cinnamon, pinch of salt and 1 cold stick of butter...cut all this together until it's clumpy. I ended up with extra topping so you can make a little less if you want or save it for later. The instructions say to bake the 12 muffins at 400 for 15-20 minutes. Since I've had bad luck with muffins at 400, I baked them at 375 and they were fine.

You never know what you'll find at the grocery store! I found a muffin!
Note: This muffin isn't very sweet or like those "muffins" you find at coffeeshops that are actually cupcakes with a few bran bits thrown in. This is an old-fashioned muffin with tart cranberries!