Sunday, December 13, 2015

Unsweetened, sugar-free Cranberry Orange Muffins

These muffins are the cause of an accident: I totally forgot to add sugar in it. Still, it turned out incredible! Dense but moist and tender, the cranberries and orange juice helped to sweeten them. 

They should be good the morning after Thanksgiving or Christmas or on any day at all! Great for breakfast or snacking with coffee or tea.  This recipe is the original of Sussana Tee from her muffin book 1 Mix, 100 Muffins. Scroll down for the recipe please.





Ingredients to make 6 large muffins or 12 cupcake size: 

1½ cups dried cranberries
3 tablespoons fresh orange juice
Oil or melted butter for greasing
(if not using muffin liners)
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1 cup milk
6 tablespoons cooking oil or melted, cooled butter
finely grated zest of 1 orange.

Instructions:

1. Put the cranberries in a bowl, add the orange juice, and let soak for 1 hour. Grease a 6-cup (or 12 cupcake size pan) muffin pan or line with 12 muffin paper liners.

2. Preheat the oven to 400° F/200°C. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar (As I've said the pictures above does not have sugar or any kind of sweetener.)

3.  Lightly beat the eggs in a large pitcher or bowl, then beat in the milk, oil, and orange rind. Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients, and add the soaked cranberries. Stir gently until just combined; do not over-mix.

4. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

5. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.