2 cups all-purpose flour
1 cup cane sugar + 1 tablespoon more for the topping
1-1/2 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 teaspoon grated orange peel
¾ cup orange juice (from 1 large orange)
¼ cup vegetable oil
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons of water allowed to sit in the refrigerator for 15 minutes)
2 cup frozen cranberries, thawed
⅓ cup chopped walnuts + 2 tablespoons more for the topping
Preheat oven to 400 degrees. Prepare a muffin or cupcake pan with cupcake liners.
Combine dry ingredients: flour, sugar, baking powder, salt and baking soda. Add orange zest, orange juice, oil and flax mixture. Blend just until moist. Fold in cranberries and walnuts by hand.
Using an ice cream scoop, divide batter evenly between 16 cupcake liners. Combine the reserved sugar and walnuts and sprinkle the tops of each muffin. Bake for 15 minutes and then cool on a wire rack for 10 minutes. Remove and cool completely.
makes 16 muffins
226 calories | 6g fat | 42g carbs | 2.2g protein