Welp! It’s that time of month again… Secret Recipe Club time!
I skipped last month, due to all the craziness, but now I am back in action! So what’s the Secret Recipe Club? In case you forgot…
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned Lovely in Pink, a blog by Becca, who loves to cook healthy Weight Watchers recipes for her family. Though I never jumped on the WW bandwagon, I do like to cook healthy dishes from time to time, so I was excited to browse through Becca’s blog. Pork Chops with Dijon Herb Sauce sounded amazing, and I had planned to make them. But since Nick and I are finally in a place with good restaurants for the first time in years, we’ve been eating a lot of dinners out, and I never got a chance to make the chops.
We’re pretty much always home for breakfast, so I ended up making a spin off of Becca’s Orange Cranberry Mini Muffins. Ironically, I actually unhealthified this recipe a bit. Splenda scares me, so I used sugar instead, and I swapped in real eggs since that’s what I had! I also happened to have a buttload of clementines (also new to us = Costco membership!), so I used those instead of oranges.
This was actually my first time using my mini muffin pan so I was excited for the little cuties!
Cranberry Clementine Mini Muffins
(adapted from Lovely in Pink)
makes 48 mini muffins
- 1 cup whole-wheat flour
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup fat-free plain Greek yogurt
- 2 eggs
- 2/3 cup sugar
- 1 tbsp clementine zest (zest of about 3 clementines)
- 3/4 cup clementine juice (juice of about 6 clementines)
- 1/2 cup water
- 1/2 cup dried cranberries
Preheat oven to 375 degrees. Spray two 24-cup mini muffin tins with nonstick spray.
In a large bowl, combine flours, baking powder, baking soda, salt, and ginger.
In another bowl, combine yogurt, eggs, sugar and zest. Add the juice and water. Whisk to combine.
Add wet mixture to flour mixture. Stir until just combined. Gently fold in dried cranberries.
Evenly spoon batter into muffin tins. Bake in the oven until tops are light golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes.
The muffins came out great! They were still relatively healthy muffins, despite my recipe changes and they were super tasty, too. I found Nick on the couch the next morning with the entire tin full of them in his lap, so I think it’s safe to say he’s excited I’m back to trying out new recipes again!