I just finished a half marathon today. To load up on carbs before the race, I munched on these yummy muffins.They were perfect before the race and gave me just enough energy to get me started. The weather was frigid at first but once I warmed up, I found myself peeling off layers and layers of clothing. This was a huge accomplishment for me and now I’m finding myself looking online for more marathons to tie my sneakers to. I made an extra batch of these muffins as a “good job” gesture to my coworkers for doing this marathon with me. I somehow convinced 9 of them to sign up for a 13.1 mile marathon. During the last week leading up to the marathon, I heard a lot of moaning and groaning in the office and sour faces of co-workers who regretted signing up in the first place. I figured bringing in post-marathon muffins would make those achy joints and blisters a little bit easier to cope with.
I awakened these muffins with the subtle yet bright flavor of freshly grated orange zest. Cranberries and oranges are a delight when put together in holy matrimony. Then to bump it up a couple of notches, I accentuated the orange flavor and made an orange glaze to top off these ruby speckled muffins.
- 2 eggs
- 1 cup evaporated cane sugar
- 2 cups whole wheat pastry flour
- 1/2 cup canola oil
- 1 tablespoon freshly grated orange zest
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh cranberries (1 1/2 cups roughly chopped in a food processor, the other half cup left whole)
- 1/2 cup walnuts, chopped
- 1 teaspoon freshly grated orange zest
- 2 tablespoons orange juice
- 1/2 cup powdered sugar
Preheat oven to 350 degrees. In a mixer or using a hand mixer, beat eggs until creamy (about 1 minute). Add sugar and beat for 2 minutes. Next add salt, orange zest, 1 1/2 cups chopped cranberries, 1/2 cup whole cranberries and vanilla extract. Mix until well combined. In a separate bowl, sift flour, baking soda and baking powder together. Fold in dry mixture with the wet mixture. Lastly, fold in walnuts. Line muffin pan with liners or lightly grease inside of each muffin tin cup. Fill batter 3/4 full and bake for 20 minutes. Makes 14-16 muffins.
For the orange-glaze, mix all ingredients together: orange zest, orange juice and powdered sugar. Add more powdered sugar if it is still runny. You’ll want it slightly thicker than molasses. Spread on top of cooled muffins. Enjoy!