Cranberry Orange Ginger Muffins

I swear to you, my kid thinks that sugar is a food group. Ever since she was little, she has been drawn to anything sweet and usually she can’t get enough of it. If she had her way, even breakfast would have a dessert course.

As she has gotten older, I have tried to stress moderation. I’ve never said, “No!” to her sugar cravings. Most parents would cringe at the stuff I let her eat and drink, but I have tried to teach her that you have to eat sugar responsibly. And to the kid’s credit, she gets it. She loves an after meal treat, but is happy to stop at a one Hershey Kiss or one little mini cookie. She clearly has more willpower than her father and I!

Ever since the kid was a toddler, she has LOVED muffins. If we have them on hand, I guarantee that at some point during the day she’ll have one. If it isn’t with breakfast, it is at morning snack at school, as an after school snack at home or even as a dessert after dinner. The kid can’t get enough of them. Chocolate chip are her favorite.

I admit that watching my kid fly through boxes of store-bought muffins each week gave me anxiety. Even though they were packages of mini muffins, I hated that they were processed and full of sugar with little to no nutritional value. So a couple years ago, I decided it was time to stop buying and start making.

When I started making muffins for my daughter, I decided that if I was going to the effort, they needed to be “healthier.” They needed to provide some nutrition, whether it be less sugar, better ingredients or more protein. However, the challenge was making sure she didn’t realize she was getting more value per bite. Thankfully after some research (and some adaptations), I was able to make a muffin that satisfied her sweet tooth and also made me feel like I was a better mom. I even tested them on some of her friends after school one day, and they thought they were the best they’d ever had!

Over the years, one of the great discoveries I’ve made is that my basic “healthy” muffin batter is versatile. Once the batter is made, I freely change out the add-ins. Sometimes it is chocolate chips, sometimes it is peanut butter chips, and sometimes it’s berries. It just depends on what I have on hand.

Yesterday as I was having lunch, I sprinkled an orange ginger seasoning over my grilled chicken. I bought it a few weeks ago online (on a whim!) and this was the first time really trying it. The flavor was tart and bright and it reminded me of cranberry orange scones (which I love in the fall). That got my gears turning. Could I adapt my muffin batter once again to make a healthy Cranberry Orange Muffin? Hmm.

Today I went to the kitchen. Most cranberry orange scones (and muffins) are made with orange juice. While delicious, I decided to try getting the same flavors with the orange ginger seasoning. I was hopeful that the seasoning would mean a nice flavor punch, but without adding sugar. The addition of ginger was also appealing.

I didn’t have any fresh cranberries on hand (just a couple more weeks!), so I went with my pantry staple–Craisins. Again, hopeful they would work in a muffin.

After playing around with the proportions, I found a combination that delivered that pop of tartness, without overwhelming the taste buds. By going with a seasoning, I was able to avoid additional sugar and liquid.

I like using Greek yogurt for it’s moisture and protein punch. You get a lot of bang for the nutritional buck with it. You’ll notice the texture of these muffins is a little denser than those fluffy big box store muffins. However, I think you’ll quickly over look that when you take a bite and realize the flavor is there for less than 200 calories!

Cranberry Orange Ginger Muffins

Recipe by Kacey Baxter, Oven and SpiceCourse: Breakfast, Brunch, SnackDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

187

kcal

It doesn’t get more “fall” than cranberry orange scones and muffins. We’ve taken the flavors of these autumn favorites, and turned them in to a healthier muffin. These muffins are moist, flavorful and packed with protein. They are sure to be a new family favorite.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/4 cup cornstarch

• 1/2 tsp baking soda

• 1/8 tsp salt

• 3 tbs unsalted butter, room temperature

• 2/3 cup sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp True Orange Ginger Seasoning

• 1 1/4 cups 2% Greek yogurt

• 3/4 cup Craisins

Directions

• Preheat oven to 375F. Line a muffin tin with 12 muffin liners.
• In a bowl, whisk together flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat butter and sugar together until creamed, about 2 minutes.
• Add egg, vanilla and orange ginger seasoning to mixer and beat until combined, about 1 minute. Add yogurt to the batter and mix until combined
• Slowly mix in flour mixture until just combined. Do not overwork.
• Remove bowl from the mixer stand, stir in Craisins.
• Divide batter between the 12 muffin cups, about 3 tablespoons per cup or 3/4 full.
• Bake for 16-20 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack before eating.

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