Ingredients
Ingredients
2 cups whole wheat flour
1 teaspoon salt (pink Himalayan)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 cup coconut palm sugar
1/2 cup cane sugar
2 eggs
1/2 cup oil
1 teaspoon vanilla
1/2 cup buttermilk (or 2 teaspoons vinegar and fresh milk to make 1/2 cup)
zest of 1 orange
1 cup cranberries (whole or chopped in food processor)
Preparation
Step 1
Zest the orange (using the small size on a cheese grater, grate off all the color. This colored peel is the zest)
Step 2
Preheat oven to 400 F.
Grease muffin cups or place paper muffin cups in muffin tin if using.
Step 3
Measure and chop cranberries if chopping.
Make buttermilk if needed.
Step 4
Mix together first 5 dry ingredients.
Step 5
In a separate bowl, whisk together sugars, eggs, oil and vanilla.
Add orange zest and cranberries.
Add buttermilk. Stir well.
Step 6
Add dry ingredients to wet while stirring.
Step 7
Divide batter between the 12 muffin cups.
Step 8
Bake at 400 F for 18-22 minutes.