There’s plenty of space out in space!

Sometimes, when I can’t find anything good to eat for breakfast, I make muffins! The best muffins I’ve ever made were orange cranberry muffins that I adapted from Noelle Miles Griggs’s Lemon Cranberry Muffins recipe on Allrecipes. Here’s what I use:

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• ¾ cup sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• 1 cup soy milk
• ¼ cup vegetable oil
• ¹/₃ cup unsweetened applesauce
• juice from ½ orange
• zest from ½ orange
• 1 cup fresh cranberries
• ¹/₃ cup slivered almonds, toasted

Directions

1. Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper muffin liners.
2. In a large bowl, combine the dry ingredients.
3. In another bowl, beat the eggs, milk, oil, applesauce, and orange juice & zest.
4. Stir wet ingredients into dry ingredients just until moistened. Fold in cranberries.
5. Pour batter into muffin cups, up to two-thirds of the way; sprinkle with almonds. Place pan into oven and turn up the temperature to 400°F (200°C). Bake for 18-20 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to a wire rack.

Yield
12 muffins

Enjoy!