Last updated on February 27th, 2019 at 02:56 pm
* This is a sponsored post for Hermesetas *
Cranberry and orange are a delicious autumn/winter flavour combination. Paired with warming spices like cinnamon and ginger, these Cranberry Orange Muffins are a tasty afternoon treat for this cold season and we have made ours lighter and lower in calories by using Hermesetas Granulated Sweetener in them.
Cranberry Orange Muffins
Blueberry muffins seem to get all the limelight, but we are here to show that cranberry muffins can be just as good – if not better! What could be better than the combination of fruit and chocolate in a muffin?
Sweet dried cranberries with chunks of dark chocolate in a light and fluffy muffin. We added a little bit of orange juice as the citrus just lifts it all and adds some extra natural sweetness of course.
Lighter Cranberry Muffins
It always amazes me that muffins are seen as a breakfast food, because they are full of sugar. I mean, no judgement, we have all been there, but I end up with a sugar crash an hour later. Which is why we have swapped the sugar for Hermesetas Granulated Sweetener.
NHS Choices* says: “Like sugar, sweeteners provide a sweet taste but what sets them apart is that, after consumption, they don’t increase blood sugar levels“. This is great for me, as I don’t then get that dreaded sugar crash that leaves you feeling lethargic by 11am. We have been using Hermesetas Granulated Sweetener in our baking and hot drinks for about 6 months now and I have noticed such a difference in my energy levels.
Of course another added bonus, if it’s something you are being conscious of, is that sweetener is lower in calories. Switching sugar to low calorie sweeteners like Hermesetas can reduce your daily calorie intake by 10% and lead to a statistically significant weight loss of 0.2kg (0.44lbs) a week. I have found this especially true with hot drinks, where it is so easy to drink half your daily calories.
One teaspoon of Hermesetas Granulated Sweetener provides the same degree of sweetness as a teaspoon of sugar, but with no or a very low amount of calories. Which means these muffins are just as sweet as they would be if we used sugar, but less calories.
It is readily available too and you can pick it up in Asda, Tesco, Morrisons and Sainsbury’s to name a few and it’s also easy to use in all your favourite sweet treats. Have you tried our Healthy Carrot Cake or Healthy Chocolate Raspberry Brownies? Both use Hermesetas Granulated Sweetener and are delicious lighter treats.
As all Hermesetas products are heat-stable, they won’t lose their sweetness even when exposed to the high temperatures involved in baking. Head over to the Hermesetas website to see some more delicious ways to use it.
Christmas Muffins
Is it too early to mention Christmas? I don’t think so! It’s October now and all things Christmas are totally fair game – especially when it comes to food. Cranberries just scream Christmas to us, and these muffins are a great way to enjoy them.
I think these Cranberry Orange muffins would go down really well on Christmas morning to keep everyone energised through present opening. Fresh cranberries are abundant around Christmas time, so you could use those instead of dried – but it might change the texture a little.
Cranberry Mini Muffins
Our toddler LOVED these muffins, but they were a little bit too big for her. Not that she didn’t give it a good go! You could easily make mini versions of these in a mini muffin tin so they were more toddler friendly. It would make them perfect for a kids party – something a little different.
Can you freeze these Cranberry Muffins?
You certainly can and I would highly recommend it as these tasty muffins are seriously moreish. Once a batch of these are out of the oven, it is hard to keep your hands off them.
Once they have cooled down, wrap them individually and then put them in the freezer. You can then take them out one at a time when you want once. Ideal for kids lunch boxes, or relaxing with a cup of coffee before you get the kids from school.
Ingredients needed to make these Cranberry Orange Muffins (serves 12)
- 220g (1¾ cup) all purpose flour
- 25g Hermesetas Granulated Sweetener
- 115g (½ cup) unsalted butter
- 2 medium eggs
- 120g (½ cup) 0% Greek yoghurt
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- juice and zest of 1 orange
- 3 tbsp almond milk (you can use any milk though)
- 100g dried cranberries
- 50g dark chocolate chips
How To Make Cranberry Orange Muffins – Step by Step:
One: Preheat your oven to 200°C/390°F and grease a 12 hole muffin tin.
Two: In your stand mixer, or a large bowl, beat the butter and Hermesetas Granulated Sweetener together until creamy and well mixed.
Three: Add the yoghurt, eggs and vanilla and beat.
Four: Add the orange zest, orange juice and milk and mix gently.
Five: In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
Six: (a) Pour the wet ingredients in to the dry ingredients and (b) mix well.
Seven: (a) Add the cranberries and dark chocolate chips and (b) mix well.
Eight: Divide the batter between the muffin tin and put in the oven for 30 minutes.
Other Baked Recipes To Try:
Healthy Chocolate Raspberry Brownies
Healthy Carrot Cake
Oaty Apple Crumble
Some extra tips for these Cranberry Orange Muffins:
- You could use fresh cranberries instead of dried, but it might change the texture a little.
- The dark chocolate chips in these muffins do make them sweet, but you could easily leave them out.
- Mix things up a bit and swap the cranberries for dried cherries or sultanas.
- Try using white chocolate chips instead of dark.
- To make these gluten free, you could use almond flour, however it would make them a little dry.
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DON’T FORGET TO RATE THE RECIPE ↓
Cranberry Orange Muffins
Ingredients
- 220 g All purpose flour
- 115 g Butter
- 25 g Hermesetas Granulated Sweetener
- 2 Medium eggs
- 120 g 0% Greek yoghurt
- 2 tsp Vanilla extract
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Cinnamon
- ½ tsp Ground ginger
- 1 Orange (zest and juice)
- 3 tbsp Almond milk (you can use any milk though)
- 100 g Dried cranberries
- 50 g Dark chocolate chips
Instructions
- Preheat your oven to 200°C/390°F and grease a 12 hole muffin tin.
- In a stand mixer, or a large bowl, beat the butter and Hermesetas Granulated Sweetener together until creamy and well mixed.
- Add the yoghurt, eggs and vanilla and beat.
- Add the orange zest, orange juice and milk and mix gently.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
- Pour the wet ingredients in to the dry ingredients and mix well.
- Add the cranberries and dark chocolate chips and mix well.
- Divide the batter between the muffin tin and put in the oven for 30 minutes.
Video
Notes
- You could use fresh cranberries instead of dried, but it might change the texture a little.
- The dark chocolate chips in these muffins do make them sweet, but you could easily leave them out.
- Mix things up a bit and swap the cranberries for dried cherries or sultanas.
- Try using white chocolate chips instead of dark.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
*www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx
Cindy Gordon says
Always looking for new recipes to UP our breakfast game. These muffins look great!
Lauren Vavala @ DeliciousLittleBites says
I haven’t had a good cranberry orange muffin in way too long! Craving them even more now!!