1½ cups flour (I used 1 cup white flour, ½ cup whole wheat flour)
½ cup wheat germ
½ cup dried cranberries
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
⅛ tsp ground nutmeg
¾ cup packed brown sugar
¼ cup canola oil
1 tsp grated orange zest
½ cup fresh orange juice
2 large eggs
Method
Preheat oven to 375 degrees.
Combine flour and next 7 ingredients (through nutmeg) in a large bowl, stir with a whisk. Make a well in the center of the mixture.
Combine brown sugar, oil, zest, juice and eggs, stir with a whisk. Pour egg mixture into the well in the dry mixture, stirring until just combined. Spoon batter into muffin cups.
Cranberry Butter:
Combine ½ stick of room temperature butter with roughly 4 tablespoons of cranberry preserves. Mix until well combined. If you prefer the cranberry butter to have a more cranberry flavor, then feel free to add more preserves. Alternatively, use less if you choose.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/11/16/orange-cranberry-muffins/