Cranberry Orange Muffins

October is cranberry harvest time in Ontario. Take advantage of the availability of fresh local cranberries and stock up on some to keep in your freezer year round. The sweetness of the orange juice in these muffins plays off beautifully against the tartness of the cranberries, creating bright flavours that are well suited for breakfast, snack time or dessert.

Makes 12 muffins or 1 loaf cake

2 large eggs

3/4 cup orange juice, preferably freshly squeezed

3/4 cup milk

1/2 cup grapeseed oil

1 tsp pure vanilla extract

2 cups organic all-purpose flour

1 cup coconut sugar or brown sugar

1 1/2 tsp baking soda

1/2 tsp ground cinnamon or cardamom

1/2 tsp kosher salt

3/4 cup quick-cooking oats (not instant)

1 cup fresh or frozen whole cranberries (do not thaw if frozen)

Using a pastry brush, lightly grease the cups of a muffin tin (coconut oil works really well); set aside. In a medium bowl, lightly beat the eggs. Whisk in the orange juice, milk, oil and vanilla. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. Whisk in the oats. Stir in the cranberries.

Pour the liquid mixture into the flour mixture in the large bowl. Using a rubber spatula, stir the mixture until just combined. (Do not over-mix.) Using a 1/3-cup measuring cup, scoop the batter evenly into each of the muffin cups. Bake in a 375º F oven until the tops of the muffins are firm when lightly touched, about 20 to 24 minutes. Allow the muffins to cool for about 5 minutes. Carefully lift each muffin from the tin and transfer to a cooling rack to cool completely.