The young generation is extremely health conscious. They are mindful of what they are eating and it is absolutely correct to do so. With so much of adulterated food available outside, it is important to be careful of your eating habits. And my today’s recipe “Orange Cranberry Muffins” will delight everyone who is health conscious.
These orange cranberry muffins recipe with zero oil and zero butter will help you stay fit. Change your tea time snacks with cranberry orange muffins and enjoy your healthy eating habits.
When I make a recipe, I first keep health in mind and try to find possible ways of making a recipe healthier. My Eggplant Pizza, Dates Protein Balls, and Honey Glazed Almonds, and examples of such healthy recipes. But how can we miss the amazing flavor of cranberry? Cranberries have been underrated, however, it deserves more attention, and hence orange cranberry muffins.
Orange Cranberry Muffins
I am a big fan of baking with wheat and that is what I have been teaching in my workshops too. I realized that eating wheat instead of all-purpose flour is the first step towards healthy eating. Reducing the amount of refined sugar is my second goal. Essentially we try to fight with three big white enemies of our health “Refined flour”, “Refined Sugar”, and “Refined Salt”.
But in this orange cranberry muffins, I have moved a step forward and have cut down oil/butter in this recipe. Stop raising your eyebrows..lolz. Yes, you read it right. No fat content means absolutely zero oil/butter. Excited?
To make the muffins looks more appealing, I have frosted them with whipped cream. But this is completely optional.
|Tin Size||3 cm deep muffin tin|
|Oven Temp||180 °C|
|Baking Time||20 minutes|
|MW Convection Temp||160 °C|
|Baking Time||20 minutes|
|Cooling Time||Till room temp|
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Take whipping cream, orange marmalade and essence in a mixing bowl. Using an electric whisker, whisk it to stiff peaks. Fill the cream into a piping bag with your choice of the nozzle and keep it into the refrigerator.
PS: Use the conversion table to switch between grams and cups
For cranberry orange muffins
Start by keeping your oven for preheating at 180 °C.
Also, ensure that all the ingredients we are going to use are at room temperature.
In a large mixing bowl, add condensed milk, orange zest, essence, and orange juice. Using a spatula or whisker, mix your ingredients.
Using a sifter, sieve whole wheat flour, baking powder, baking soda, and salt together. Whenever you are baking a cake or muffins especially with wheat sieve the flour for sure. It results in light and soft bakes.
Gently fold the dry ingredients into wet ingredients using cut and fold method. This method will help to keep the air intact into the batter. There should be no lumps in the batter. Once you get a smooth batter, add cranberries to it and mix.
Take a muffin tray and line it with muffin liners. Pour the batter into these muffin molds. Fill each liner up to half. Tap the tray once on the counter and keep it inside the preheated oven for baking at 180 °C approx. 20 minutes or until it passes the toothpick test.
While baking cakes or muffins I only use the bottom heating element and always place my baking tray on the middle rack. For me, it took 20 minutes to bake these muffins. Once baked take the muffin tray out from the oven and transfer the muffins on a cooling rack. Let them cool down.
The frosting is completely optional however if you are baking these for kids then they generally like such fancy stuff. A little bit of icing will take these muffins to another level and bring an extra curve on the faces of kids. Once the muffins are completely cool down, take out the whipped cream from refrigerator and frost the muffins with it.
Get ready to get indulge with your Orange cranberry muffins made without oil/butter.
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