Cranberry Orange Muffins

Winter break as left me with a lot of unoccupied time.  Thankfully this has allowed me to do some baking! I attempted to make homemade pretzels on Saturday, the did not turn out picture worthy... ie HORRIBLE! Needless to say I have a new goal of perfecting pretzels this year.  I've really been in the mood to bake a cake, however I have 3 birthdays to celebrate/bake for in the coming weeks so I've held off on this front.  This has lead to me using up leftovers in my fridge/freezer.  Doolittle's over ordered banana's a while ago so I got the leftovers which ended up being over 30 banana's.  Half of them have been used thus far, and about 5 of them went into Banana Chocolate Chip muffins last week.  Unfortunately I forgot to snap a photo, I promise I'll get better at this.

Last night the cranberries that have been sitting in my fruit drawer went into some Cranberry Orange Muffins.  I modified a recipe from the Betty Crocker Cookbook making some healthier additions and changes.

Cranberry Orange Muffins
adapted from the Betty Crocker Cookbook

1 egg
1/2 cup almond milk
1/4 cup agave nectar
1/4 cup vegetable oil
1 cup Whole wheat pastry flour
1/2 cup All-purpose flour
1/4 cup brown sugar
2 tsp Baking powder
1/2 tsp salt
1 tbsp Orange zest
1 cup Cranberries, halved

Preheat the oven to 400 degrees F.  Beat the egg, then add milk, agave nectar and oil.  Once combine add dry ingredients.  Mix until just combined, should be slightly lumpy.  Add in orange zest and cranberries.  Using a 12 muffin tin, fill 2/3 full.  Bake for 20 mins.

These muffins are best eaten warm!  Though I'm sure they'll taste just as good tomorrow morning for breakfast :)

On a different note, it's garbage day today but both of our garbage cans are frozen to the ground!  Literally I could not get either of them to budge!  Hopefully it'll warm up and I'll be able to move them before garbage day next week, otherwise we may have an overflow.