Orange Corn/Cranberry Muffins

Craving some muffins for breakfast the other day I started to make them only to realize we didn’t have any milk in the house.  I loosely used this recipe and used the juice and zest of an orange and gingerale leftover from birthday weekend.  Topped with some toasted coconut and filled with slivered almonds, dried cranberries and flax seed, these were delicious, hearty and not too sweet.  Perfect for breakfast!


2 Comments on “Orange Corn/Cranberry Muffins”

  1. ashley says:

    how did you incorporate the ginger ale? I have heard that adding carbonated beverages helps make baked goods fluffier (or something like that) but what kind of proportions/substitutions do you make to use it?

    i love your site! it’s very inspiring, although living in MS, food prices are a bit higher and the whole “fresh local food available to everyone” idea seems yet to have landed here…

    • tinaspins says:

      Based on the recipe linked in the post, I just juiced 1 orange and then filled the rest of the cup measurement with the gingerale. Honestly, I just add ingredients until the texture seemed right for muffins.

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