Orange Muffins

I purchased the Bob's Red Mill Baking Book a couple of years ago, during one of my "healthier" cooking kicks, but unfortunately convinced myself that the recipes were probably too healthful and not tasty. It sat in a box in my basement until Sunday night, when I was sorting through stuff to donate to garage sale fundraiser. I decided I should try at least one recipe before getting rid of the book . . . and I am so glad I did! These muffins are super easy to mix up and they bake very quickly as well. Don't be alarmed by the spelt flour - it is easy for me to find (in Quincy). However, if you can't find it easily, I think regular flour would work equally well - you might want to reduce the amount by one or two tablespoons. P.S.The muffins are delicious!



Orange Muffins
2 cups spelt flour (can substitute regular flour - might want to reduce it by 1-2 tbsp.)
1 3/4 tsp. baking powder
zest of 1 orange
1/4 tsp. ground allspice
1/2 tsp. salt
1/2 cup orange juice
1/4 cup applesauce
1/3 cup vegetable or canola oil
1/2 cup brown sugar
2 tsp. vanilla extract
2 large eggs
optional: 1/4 cup dried cranberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with liners (I like the If You Care brand baking cups).
2. Whisk together flour, baking powder, orange zest, allspice, and salt in a large bowl; set aside.
3. In a medium bowl, beat together orange juice, applesauce, oil, sugar, vanilla, and eggs until well combined. Stir into the flour mixture until just combined (batter will be lumpy). Stir in dried cranberries, if using.
4. Spoon the batter into the prepared muffin pan and bake 15 minutes or until a toothpick comes out clean. Let the muffins rest 5 minutes, then transfer out of muffin pan onto a wire rack to cool.