Have I mentioned how happy I’ve been to enjoy all these lovely baked goods on my diet? I think I have, but I honestly had no idea before this that it was so easy to make muffins and sweet breakfast breads so low fat and low calorie. It’s been a wonderful revelation.
Orange and cranberry is such a delicious and classic combination. The cranberries are tart and sweet at the same time. The orange is tart and sweet at the same time. Now, the muffin is supposed to be a subtly sweet background to compliment that tart and sweet balance of the fruits. But in most muffins it’s really just vanilla cake that’s been trotted in to pretend to be a muffin. I’ll be honest and say that it generally tastes wonderful but it’s not going to be my friend while I’m trying to lose weight.
I’ve been learning a lot about lower fat baking of late and this muffin was, frankly, easy to throw together as a result. They are light and airy, fragrant and full of flavor, and they are genuinely low fat and calorie. They freeze very well and defrost so fast that if I grab two out of the freezer before I walk out the door 15 minutes later they are ready to eat. I bag them up in pairs and our crazy school/work rushed mornings go a lot more smoothly since I know my breakfast is ready to go whenever I am. Of course, I enjoy them fresh out of the oven too with some orange marmalade and plain non-fat Greek yogurt (as in the picture above) or with some cranberry walnut spread (from yesterday’s post) for an at home sit-down breakfast that’s satisfying and good for me too. Almost as great a combination as cranberry and orange!