Whole Grain Cranberry Orange Muffins

• FOR THE MUFFINS:
• 1 whole Egg
• 2 whole Oranges, Zested
• 1/4 cups Fresh Orange Juice
• 1 cup Milk
• 3/4 cups Pure Maple Syrup
• 1 teaspoon Vanilla
• 2-1/2 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Ginger
• 1/4 teaspoons Salt
• 1/3 cups Coconut Oil, Melted
• 1-1/2 cup Cranberries, Sliced In Half, Frozen
• FOR THE TOPPING:
• 1 Tablespoon Butter, Melted
• 2 Tablespoons Pure Maple Syrup
• 6 Tablespoons Whole Wheat Flour
• 6 Tablespoons Uncooked Old Fashioned Oats

1. 1. Remove egg from refrigerator and allow it to come to room temperature (optional, if time allows).
2. 2. Preheat the oven to 425u0b0F and line or grease your muffin pans (recipe makes roughly 14 standard size muffins).
3. 3. Combine the egg, orange zest and juice, milk, maple syrup and vanilla in a small bowl.
4. 4. In a separate large bowl, combine flour, baking soda, baking powder, cinnamon, ginger and salt.
5. 5. Melt the coconut oil and add it into the dry ingredients, stir slightly.
6. 6. Add the wet ingredients into the dry and stir until combined, but do not over-mix. Fold in cranberries.
7. 7. Fill each muffin cup with a slightly heaped 1/4 cup of the muffin mixture.
8. 8. Make the topping by combining the melted butter, maple syrup, flour and oats in a bowl.
9. 9. Sprinkle about 1/2 tablespoon of topping onto each muffin.
10. 10. Bake muffins for 5 minutes, then decrease the temperature to 375u0b0F and continue baking for 10-12 minutes, until a toothpick inserted into the center comes out clean.

muffins, egg, oranges, ubc, milk, maple syrup, vanilla, whole wheat flour, baking soda, baking powder, cinnamon, ground ginger, ubc, coconut oil, cranberries, butter, maple syrup, whole wheat flour, oats

Taken from tastykitchen.com/recipes/breads/whole-grain-cranberry-orange-muffins/ (may not work)