Combine a handful of simple ingredients into fresh muffins to share with the kids or to serve alongside your favorite chili, soup, or holiday recipe!
– Fresh cranberries – Orange juice and zest – Whole-wheat flour – Baking powder and baking soda – Cinnamon – Eggs – Vanilla extract – Maple syrup – Butter or neutral oil
Preheat the oven to 375 degrees F. Place the cranberries into the bowl of a food processor or blender. Grind to chop up into smaller pieces.
Add the cranberries to a large bowl with the orange juice, maple syrup, butter, eggs, orange zest, if using, and vanilla. Whisk to combine. Add the remaining ingredients and whisk to combine.
Spoon batter into prepared muffin tin, filling each cup about full. Bake for 12-14 minutes for mini muffins (or 16-18 for full size).
Remove from oven and let sit for 2 minutes, then transfer muffins to a wire rack to cool fully.
Serve at room temperature or slightly warm plain, with apple butter, a little butter, or cream cheese, as desired.
Store cooled muffins in an airtight container in the fridge for 3-5 days, or in the freezer for up to 3 months.