Cranberry orange muffins

I have a secret to tell you. Last year I bought lots of bags of organic cranberries because there was a special at my local market. I sent my mom back for more, and then even my husband. I threw some in my chest freezer and in my fridge freezer then forgot about them! Well I did a big clean out a few months ago and realized I had 11 bags of frozen cranberries. Oops... So I've been making cranberry bread and muffins, relish, and sauce until it started to come out of my ears.

As of January 1st I'm down too two bags. So now I'm sharing with you my recipe for cranberry orange muffins. It's quicker then cranberry bread and so delicious. Here's what you need:

• 1 3/4 cup of whole wheat pastry flour
• 3/4 teaspoon of sea salt
• 1/2 cup of sucanat or radapura sugar
• 2 teaspoons of aluminum free baking powder
• 2 eggs
• 1/4 melted of melted coconut oil or butter
• 3/4 cup of buttermilk or plain yogurt
• 1 cup of chopped fresh or frozen cranberries
• grated rind from one medium size orange

First, roughly chop the cranberries. Then mix all the dry ingredients together. I use a whisk to break up any sugar bits or lumps of flour. In a separate bowl whisk together the eggs, then add in the coconut oil, buttermilk, and orange rind whisk until well mixed. Then add the wet ingredients to the dry ingredients. The key here is to fold as gently and quickly as possible. If there are a few lumps left that is fine. Then rub the muffin tin with a little butter or oil and gently scoop the batter into the muffin cups filling only 2/3rds full. And that's it!

Bake at 400 degrees for 20 minutes or until a tooth pick inserted into the muffin comes out clean. Enjoy warm with a nice cup of tea (or your beverage of choice)!