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Fresh Cranberry and Chocolate Chip Muffins
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| Time: 15 min prep + 18 min baking, Yield: | |
| 24 | muffins |
| 2 cups | all-purpose flour |
| 2 cups | whole wheat flour |
| 1 + 1/3 cup sugar | |
| 4 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 2 cups | fresh cranberries, roughly chopped |
| 1 cup | chocolate chips, (dark or semi-sweet) |
| 1 + 1/3 cup milk (I used 1%) | |
| 1/4 cup | butter, melted |
| 1/4 cup | oil, (vegetable or canola) |
| 2 teaspoons | orange zest, (I only had clementines so I used them instead) |
| 1 teaspoon | vanilla |
| 2 large | eggs |
Slivered almonds for the tops, if desired
Preheat the oven to 400°F.
Stir together the flour, sugar, baking powder and salt in a large bowl. Stir in the chopped cranberries and chocolate chips. Make a well in the center of the mixture.
Combine the milk, butter, oil, zest, vanilla, and eggs in a small bowl. Add wet ingredients to center well of the dry ingredients, and stir until just moistened. This process is important in making tender and fluffy muffins – don’t over mix!
Spoon batter into greased muffin tins (I used a 1/3 cup measuring cup to spoon the dough). Top with sliced/slivered almonds for a nice crunch, if desired.
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