Sargent Choice Test Kitchen: Cranberry Orange Bread

To show the cranberry orange mini muffins that where served to students during the Test Choice Kitchen.
December 12, 2023
Ashly Estrada, Nutrition Student

Why We Chose This Recipe

  • This recipe utilizes seasonal ingredients and is festive for the holiday season.
  • It’s a delicious way to incorporate whole grains and fruit in a sweet treat.

Recipe adapted from platedcravings and fresh-o
Yield: 1 loaf or 30 Mini cup muffins

Ingredients

  • 2 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon orange zest (freshly grated)
  • 1/4 cup butter (softened) or vegetable oil
  • 1 large egg (at room temperature)
  • 1 cup orange juice
  • 2 cups chopped cranberries (can be fresh or frozen) OR 1 cup dried cranberries

Note For Microwave Friendly Version: During the Sargent Choice Test Kitchen session, we tested out the batter to see how it would react in the microwave and we found that to ensure that the batter cooks evenly and rises, baking soda should be excluded from the microwave recipe and only 1 teaspoon of baking powder should be used.

To show the texture of the cranberry orange muffin that was cooked in the microwave
The batter was microwaved in mini disposable cups to share a fresh and warm baked good with students on the go. The top of this cup was peeled to expose the fluffy texture of the muffin. 

Directions (Loaf Version)

  1. Preheat oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
  3. In the bowl of a stand mixer or using a hand mixer and a large bowl, cream together sugars, butter, and egg until smooth. Add orange juice and slowly mix until combined.
  4. Add the flour mixture to the butter mixture and beat until just combined and all the dry ingredients are just moistened. Fold in cranberries. Pour into prepared pan.
  5. Bake for 45 – 60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.

Directions (Microwavable Mini Muffins Version)

  1. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
  2. In the bowl of a stand mixer, using a hand mixer or a fork and a large bowl, cream together sugars, butter, and egg until smooth. Add orange juice and slowly mix until combined.
  3. Add the flour mixture to the butter mixture and beat until just combined and all the dry ingredients are just moistened. Fold in cranberries. Pour into prepared pan.
  4. Place about 1.5 tablespoons in a mini paper cup and microwave for 90 seconds.
  5. Remove from the microwave and insert a toothpick in the center of the cup to see if the batter is fully cooked based on whether the toothpick is mostly clean when removed. Another alternative includes checking if the top part of the muffin feels and looks solid like a sponge. If the top seems slightly pasty place in the microwave for another 10 seconds.
  6. After the muffins are fully cooked let them cool for at least 60 seconds.

What We Liked

  • Given that not all students have access to an oven, it was largely appreciated that this particular recipe can be cooked in a microwave with the modification listed above.
  • Students appreciated how quickly this recipe can be cooked in the microwave.
  • We enjoyed the tartness and fresh smell of the muffins due to the combination of orange juice and cranberries.

    Suggestions

    • If possible, we recommend using a food processor to slightly crush down the cranberries, as this allows for an entire piece of orange peel to be added when slightly grinding the berries, in the case that a zester is not available. Additionally, using a food processor reduces the amount of time it takes to make the batter.
    • Dried cranberries are a great substitute for fresh cranberries, and leftovers can be used as a snack or in other dishes.
    • It is suggested to reduce this recipe by half if students find 30 mini-cup muffins to be a large yield.

    Nutritional Value

    • This recipe includes whole-wheat flour, which contains a different nutrient profile than traditional all-purpose flour. They both contain similar amounts of protein, however, whole wheat flour contains more fiber, vitamins and minerals. Whole grains (such as whole-wheat flour) are made up of three parts; bran, germ, and endosperm. Refined grains typically do not include the bran and germ.
    • While this cake is a lower protein food, it can be consumed alongside a glass of milk or nuts and seeds to add some more protein to this snack to help you feel satisfied for longer after eating.