Spring break has arrived, and with it a little bit of freed up time to potter around the kitchen. So instead of dry cereal from a box for breakfast this week, we can take things up a notch with some healthy, homemade breakfast treats. First up is a big batch of these delicious Cran-orangeberry muffins – a favourite for breakfasts, lunches or snacks.

Ingredients

2/3 cup water
4 cups all-purpose flour
4 navel oranges, zested & juiced
1/2 cup hemp hearts
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1 cup milk
2 teaspoons vanilla
1 cup olive oil
3 cups cranberries (fresh or frozen)

Directions

1.
Preheat oven to 350 F and lightly grease or line muffin tin.

2.
In a small bowl mix together the flax and water and let sit 5 minutes.

3.
Zest and juice the oranges and set aside.

4.
In a large bowl mix together the flour, hemp hearts, baking powder, baking soda, salt, and sugar.

5.
In a separate bowl, mix together the milk, flax mixture, vanilla, olive oil, orange zest, and the orange juice (1 cup). Gently fold the wet ingredients into the dry ingredients, adding the cranberries last.

6.
Divide the batter evenly among the muffin tins. Bake for 20-25 minutes, until golden and cooked through.

Makes 24 muffins