2 tbsp orange zest, plus 1/4 cup fresh orange juice with pulp
1 tbsp safflower oil
1 tsp pure vanilla extract
Preheat oven to 400°F. In a large bowl, combine flours, baking powder, baking soda, salt, 1 tsp nutmeg, 3/4 tsp cinnamon and 1/4 cup walnuts. In a medium bowl, whisk eggs; stir in buttermilk, 3 tbsp Sucanat, orange zest and juice, oil and vanilla. Add egg mixture to flour mixture; mix until just combined.
Prepare topping: In a small bowl, combine remaining 1 tsp Sucanat, 1/4 tsp nutmeg, 1/8 tsp cinnamon and 1 tbsp walnuts.
Line a 12-count muffin tin with paper liners. Fill each liner three-quarters of the way full with batter. Sprinkle topping over batter. Bake for 15 minutes, until a toothpick inserted into centers comes out clean. Let muffins cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the kick from our Grapefruit & Cranberry Sauce on page 55. You’ll want to make a double batch of cranberry sauce this year to make certain you have extra for these treats!