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:


  • 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


  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.

12 muffins






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