Cranberry Orange Muffins

Ingredients

1 cups unbleached flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tbsp flax seed ground
1/2 teaspoon salt
1 egg
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 cup unsweetened applesauce

1 1/4 cups FAT FREE milk (or FAT FREE sour cream)
3/4 cup fresh cranberries
juice of half an orange

Directions

To make the muffins: Preheat the oven 350 degrees. Use cooking spray on muffin pan; set aside.

Combine the flour, baking powder, and salt in a medium bowl; set aside.

In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined. Stir in the orange zest until evenly distributed. Slowly whisk the applesauce into the mixture until combined. Add half the FAT FREE milk, whisking until just combined, repeat with the remaining FAT FREE milk.

Add the flour to the FAT FREE sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries and continue folding the mixture until the berries are evenly distributed (do not over-mix).

Evenly divide the batter in between the cups of the muffin pan (about 2 1/2 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool.