Muffins and Memories {Recipe: Honey Whole Wheat Cranberry Orange Muffins}

Muffins are the one thing I remember my mom giving me specific instructions on how to make. Usually she just set me loose with a recipe and let me have at it. But with muffins, she actually made them with me. She showed me to mix the dry ingredient together in a medium size mixing bowl, make a well in the center of the dry ingredients, then add all the wet ingredients into the well. Once all the ingredients are in the bowl, stir until just combined. She told me that small lumps were okay and, most importantly, do not over mix. Of course she is correct, over mixing leads to very tough muffins.

In turn, muffins are one of the first things I taught my daughter, Lili, to make. Muffins are the perfect thing to teach a beginning baker. They are simple and quick to make, and a good lesson on how to mix baked goods properly. The only difference between myself and my mom is I explained a little more about why the muffins get tough. I explained to Lili that mixing activates the gluten which can make things more elastic and chewy. Which is okay in some baked goods, pizza dough for example, but not cookies, cakes or muffins.

Muffins are also great for experimenting. If you have a good muffin base, you can try different stir-ins or try different toppings. The first 8 ingredients of the following recipe make for a good muffin base, although it will only yield about12 muffins. Cranberry Orange is one of my favorite combinations, but the kids prefer them plain, with chocolate chips or dipping the tops in butter, then rolling in cinnamon and sugar.

Honey Whole Wheat Cranberry Orange Muffins

Note that I combine the muffins a little different than how my mom taught me: I mix the dry and wet ingredients in separate bowl, then combine. I still make a well in the dry ingredients, but it is not necessary. 

2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup evaporated cane juice or granulated sugar
1/2 cup honey
1/2 cup coconut oil, melted
1 egg
1 cup milk
zest from one orange
3/4 cup low sugar dried cranberries
3/4 cup pecans, chopped

1. Preheat oven to 375°F. Line 15 muffin wells in a muffin tin(s) with paper liners or grease the wells. 
2. Whisk together flour, baking soda, and salt in a medium size mixing bowl; set aside. 
3. In another medium bowl, whisk together sugar, honey, and melted coconut oil. Then whisk in egg, milk, vanilla and orange zest. Pour wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Stir in cranberries and pecans. 
5. Using an 1/4 cup scoop (ice cream scoop), fill prepared muffin cups. 
6. Bake for 20 minutes or until golden brown and tester inserted into the center comes out clean. 

Makes 15 muffins

Update: The kids are not fans of the cranberry-orange flavor, so I made them Maple Brown Sugar Whole Wheat Muffins. Using the above recipe, I substituted brown sugar for the granulated, maple syrup for the honey, and butter for the coconut oil. I just omitted the orange zest, cranberries, and pecans. The kids loved them!

Enjoy!