I hope everyone had a lovely time ringing in 2015. Since The Chef had to work on New Year’s Eve this year, I had a hot date with my 94-year-old grandfather instead.
At Red Lobster.
Here’s a tip, friends: Locavore or no, when your 94-year-old grandfather asks to take you to dinner on New Year’s Eve — regardless of the location — you say yes. You. Say. Yes!
Anyway, after consuming my weight in Cheddar Bay biscuits, I sat down to create my 2015 blog post calendar. Yep, you guessed it … it’s about to get healthy up in here.
So, without further ado, here’s the first post of 2015 … and my first Twelve Loaves entry of the year!
Our Twelve Loaves host this month was Kim from NinjaBaker.com, and, naturally, the theme was “Happy New Year Challenge.” Kim asked, “Is there a new challenge you want to take on this year? Whether its an actual bread you’ve wanted to tackle or a bread that’s a metaphor or symbol of a challenge you want to undertake, let’s bake it this month!”
Since my family is currently in the midst of planning a 10-day RV trip through Yellowstone and the Grand Tetons later this year, I decided to challenge myself to actually stick with my happy, healthy body plan and finally get in great shape … ’cause hiking ain’t for the weak, yo!
One of the “commandments” on my happy, healthy body plan is to eat a healthy breakfast each week, and it’s something I tend to struggle with. So, I’m on the lookout for quick and easy ways to get something healthy in my body as I head out the door each morning … and that leads me to today’s recipe for whole wheat cranberry orange muffins!
The best part though? They’re freezable! Just grab a frozen muffin and let it thaw at room temperature overnight … or just pop a frozen muffin in the microwave for a few seconds before you head out the door in the morning. Either way, you have a quick, easy, and healthy breakfast close at hand!
- 1 cup whole wheat flour
- ¾ cup all purpose flour
- ¾ cup plus 1 tablespoon toasted wheat germ, divided
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup coconut sugar
- 1 cup buttermilk
- ¼ cup olive oil
- ⅓ cup orange juice
- 2 tablespoons freshly grated orange zest
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen cranberries
- Preheat the oven to 325°F. Coat 12 muffin cups with cooking spray.
- In a large bowl, whisk together the whole wheat flour, all purpose flour, ¾ cup wheat germ, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs and coconut sugar until smooth, then whisk in the buttermilk, olive oil, orange juice, orange zest, and vanilla.
- Fold the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Add the cranberries, then lightly fold just until blended. Scoop the batter evenly into the prepared muffin cups, then sprinkle evenly with the remaining 1 tablespoon wheat germ.
- Bake the muffins until lightly browned and the tops spring back when touched lightly, about 20 to 25 minutes, rotating the muffin tin in the oven a quarter turn every ten minutes. Let cool in the muffin tin for 5 minutes, then loosen the edges with a butter knife and turn the muffins out onto a wire rack to cool slightly before serving.
- If freezing the muffins, cool completely, then follow the freezing directions here.
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- Rustic Baguettes from A Shaggy Dough Story
- Soft Pretzels from Never Enough Thyme
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- Whole Wheat Cranberry Orange Muffins from Rhubarb and Honey