Cranberry Orange Muffins

I think these are my new favorite muffins, although I am sure I will feel that way about any new tasty recipe!  The combination of orange and cranberry is super delicious ~ just try them, I think you will agree! This is a double recipe that makes 24 muffins, but you can easily cut it in half for just 12. Happy baking!

INGREDIENTS:

2 sticks butter (softened)
1 1/2 cups brown sugar
1 (12 ounce) can frozen orange juice concentrate (thawed)
4 eggs
4 cups whole wheat flour
1 cup white flour
1/2 cup milled flax seed
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 cup buttermilk
1 (6 ounce) package dried cranberries

DIRECTIONS:

• Preheat oven to 375 degrees.
• Cream butter and brown sugar until fluffy. Add eggs and orange juice and beat well.
• In a separate bowl, mix dry ingredients together.  Add half of dry ingredients to egg and butter mixture and stir with a spoon (DO NOT use beaters).
• Stir in buttermilk, remaining dry ingredients and dried cranberries.
• Divide batter into 24 muffin cups, either lined with paper cups or sprayed to prevent sticking.
• Sprinkle the top of each muffin with sugar.
• Reduce heat to 350 degrees and bake muffins for 18-22 minutes.

 Serve warm or place in freezer to be enjoyed later!