Orange Corn/Cranberry MuffinsPosted: March 31, 2011
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!