Local Food Blog

Cranberry Orange Muffins with Walnuts

When I think “American fruit,” the first thing that jumps to mind is an image of a fat, red-cheeked apple, juicy-sweet and ready for its transformation into that most classic of American desserts, the apple pie. So, I was a bit suprised to learn recently that not only is that pie not really an American original, but neither is that iconic apple.

In fact, there are only three fruits that are native to North America: the blueberry, the Concord grape, and the cranberry.

Cranberries are grown mainly in Massachusetts, New Jersey, Oregon, Washington, Wisconsin, British Columbia, and Quebec, with additional producers in Delaware, Maine, New York, Michigan, and elsewhere. Currently, well over a quarter of the cranberries produced hail from the New England state of Massachusetts.

Native Americans have been eating cranberries and using them for dye and medicine since at least the sixteenth century. Although others caught on to the culinary benefits fairly early on - Colonial settlers were enjoying cranberry juice by the 1680s - the health benefits of this tart little berry are just starting to be appreciated and acknowledged on a more widespread level.

High in antioxidants and a good source of fiber and vitamin C, cranberries contribute a lot of flavor for a small caloric price-only about 50 calories a cup. And current research shows that compounds in cranberries, called proanthocyanidins, may actually help prevent urinary tract infections by keeping bacteria from adhering to the walls of the bladder and urethra - and this applies to cranberries in juice, sauce, and fresh or dried berry form. Emerging research supports possible benefits in the areas of dental and cardiac health, cancer and peptic ulcer prevention, and blood cholesterol regulation.

To celebrate the start of the cranberry growing season, which begins in April, here is a wonderfully fragrant, simple recipe for Cranberry Orange Muffins with Walnuts. If you have a bag of whole cranberries in your freezer, purchased 2-for-1 post-Thanksgiving and forgotten till now, go ahead and use those. No thawing or chopping required. If you want to substitute dried, sweetened cranberries, just soak 1/2 cup of dried cranberries in orange juice for about 30 minutes, and don’t add the extra 2 tablespoons of sugar.

Cranberries, orange zest, and walnuts

Cranberry Orange Nut Muffins

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh cranberries
1/2 cup chopped walnuts
2 tablespoons sugar
2 teaspoons orange zest
2 large organic eggs
1/2 cup orange juice
1/2 cup oil

Preheat oven to 375 degrees F. Grease a 6-cup jumbo muffin pan or 12-cup standard muffin pan.

In a medium mixing bowl, combine flours, 1/2 cup sugar, baking powder, and salt.

Roughly chop fresh cranberries and place in a small mixing bowl along with walnuts. Sprinkle with 2 tablespoons sugar and orange zest, stir to combine, and set aside.

In a small mixing bowl, lightly beat the two eggs. Add orange juice and oil and stir. Make a well in the center of dry ingredients and pour in wet ingredients. Stir just until dry ingredients are moistened. Fold in cranberry mixture. Spoon batter into prepared muffin pan. Bake for 25 to 30 minutes for jumbo muffins or 15 to 20 minutes for standard muffins. Let cool for 5 minutes in pan and then remove to rack.