Serious Eats: Recipes
Healthy & Delicious: Orange-Cranberry Muffins
When it comes to healthy and portable breakfasts, muffins are the way to go. I feature them fairly frequently in the Healthy and Delicious column for their versatility and minor expense. Not to mention, they're pretty easy for anyone to throw together.
I'm no baker—not by a long shot—but I rarely botch a batch of muffins. Parallel parking, yes. Muffins, not so much.
Now is an excellent time for muffin-making, before it becomes too warm to fire up the ol' oven. And with asparagus already showing up in supermarkets, it's a good opportunity celebrate those flavors that tided us over the frosty, vicious winter.
Cranberry-Orange Muffins come straight from Cooking Light, the arbiters of all things healthy and muffin-esque in nature. They're dairy-free, wonderfully crispy around the edges, and feel like an appropriate "thank you" to late-winter citrus. Including cooking time, they come together in about 30 minutes and cost a few nickels each. Mama likes.
The recipe calls for fresh cranberries, which no doubt, would be dang tasty. I used dried, and they're a decent alternative if the fruit is out of season. Honestly, you could omit both the cranberries and walnuts and have a light, perfectly delightful orange muffin.
Here's to healthy muffins. Done right, there's fewer better breakfasts.