Cranberry and orange is a classic, tangy flavor combination. Stock up and freeze fresh cranberries when in season for baking throughout the year. For a sweet and chewy alternative, try fruit-sweetened dried cranberries, which are similar to raisins.

　　

Ingredients

makes 12 muffins

　　2 large eggs, or 4 large egg whites or 1/2 cup egg substitute

　　1/2 cup light agave nectar

　　1/4 cup canola oil

　　1/4 cup unsweetened applesauce

　　1 cup nonfat plain yogurt

　　Juice plus freshly grated zest of 1 orange

　　1/2 cup wheat bran

　　2 cups sprouted whole wheat flour or sprouted spelt flour

　　1 tablespoon baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1 1/2 cups fresh or frozen cranberries, chopped

　　

Step 1

Preheat the oven to 375°F. Line 12 muffin cups with paper liners.

　　

Step 2

Combine the eggs, agave nectar, canola oil, applesauce, yogurt, orange juice, orange zest, and wheat bran in a large bowl. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix the wet and dry ingredients together gently. Fold in the cranberries. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.