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Orange Cranberry Sourdough Muffins, THM E

Course Breakfast
Prep Time 20 minutes
Cook Time 18 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 1 cup sprouted wheat flour
  • 1 cup oat flour
  • 3/4 teaspoon baking soda
  • 1/2 cup THM Gentle Sweet
  • 2 teaspoons cardamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup low fat kefir
  • 1 1/2 teaspoons vanilla
  • 1/2 cup sourdough starter you can use unfed or discard
  • 3/4 cup chopped orange segments
  • 2 tablespoons finely grated orange rind
  • 1/2 cup applesauce or pumpkin puree
  • 2 teaspoons orange extract
  • 1/2 cup sugar-free dried cranberries

Instructions

  1. Mixing: In a bowl combine, flours, baking soda, Gentle Sweet, cardamon, and salt. Set aside. Blend together eggs, kefir, vanilla, sourdough starter, orange segments, rind, applesauce, and orange extract until smooth. Combine wet and dry ingredients just until combined. Add cranberries if desired.
  2. Baking: Preheat oven to 375 degrees F. Spray muffins tin with Pam Spray. I used a jumbo muffin pan. Fill each muffin 3/4 full. Bake for 16-18 minutes or until a toothpick inserted in the center comes our clean. Remove muffins to a wire rake to cool. 8 jumbo muffins.

  3. Optional Glaze: 2 Laughing Cow Cheese wedges blended smooth with 1 1/2 tablespoons almond milk, and 1 teaspoon Gentle Sweet. Drizzle over muffins.