Description
Deliciously tangy and sweet, these cranberry orange sourdough muffins are a perfect treat for breakfast or a snack.
Ingredients
Scale
- 1 cup sourdough starter
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the sourdough starter, all-purpose flour, whole wheat flour, and sugar.
- In another bowl, whisk together the orange juice, vegetable oil, and egg.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Fold in the cranberries and orange zest gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, add more sugar to taste.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute dried cranberries if fresh ones are not available.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Cranberry Orange Sourdough Muffins, Muffins, Breakfast, Sourdough