Whole Orange Greek Yogurt Muffin with Cranberry
Servings: 12 muffin
Calories: 175kcal
Ingredients
- 1 Large navel orange about 12 oz / 340 g, preferably organic
- 2 large eggs
- ½ cup Greek yogurt
- ¼ cup maple syrup
- ¼ cup sugar
- 1 teaspoon almond extract
- 1⅔ cup all purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- ⅓ cup dried cranberry roughly chopped
- 4 tablespoon unsalted butter melted
- 1-2 tablespoon Swedish pearl sugar/Turbinado sugar Optional
Instructions
- Preheat the oven to 375°F (190°C)
- Wash orange and trim of about 1⁄2 inch (1.2 cm) off two ends.
- Cut the orange into 8 pieces (remove any seeds) and put in the blender.
- Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth.
- Whisk flour, baking powder, baking soda and salt together in a mixing bowl.
- Pour the wet ingredients into the dry ingredients and whisk together in an N or Z shaped motion just until the dry ingredients are incorporated. This method minimizes the development of gluten.
- Add dried cranberries (save a small handful for sprinkling on top) and melted butter in the mixing bowl and fold in with a spatula.
- Divide the batter into 12 muffin cups (about 2 ice cream scoops for each), top with cranberry and Swedish pearl/turbinado sugar, bake for 18-20 minutes until a toothpick comes out clean.
- Wait for 3 minutes and move the muffins to a cooling rack, let it cool for 10 minutes before eating.
Notes
It's better to weigh your orange in case the one you get is smaller that you need to use more than one orange.
If you're saving this to eat another day, the texture will be much better if you heat it up a bit before eating.
Nutrition
Calories: 175kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 114mg | Potassium: 149mg | Fiber: 2g | Sugar: 11g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg