This past Friday, I participated in Relay for Life here at Virginia Tech. It was an amazing experience and I am so grateful for all of the donations that I received for my team. We raised $3,573 by the end of the night – 5 am – for the American Cancer Society. We were on the Drillfield from 5 pm to 5 am to represent fighting sun down to sun up, which is what cancer patients have to go through every day. The last $348 was raised by our bake sale. My friend’s mom made 200 cupcakes and 12 dozen cookies, crazy I know! I did not expect that we would sell half of those baked goods. I made roasted banana cupcakes with a honey cinnamon frosting (soon to be posted) and these delicious muffins. I knew that we were going to be there until the early hours of the morning, so I figured some people might want less sugar and more wholesome goodness! Well, as we were packing up everything Friday night (really Saturday morning) we realized that we only had 24 (out of 200!) cupcakes left and NO cookies left! It was the coolest feeling in the world to know that just a couple of college kids raised so much money for such a great cause.
These muffins are no ordinary cranberry orange muffins. They are given a nutritional boost with the addition of whole wheat flour, wheat germ (had to use it in something else after buying a whole jar for this granola), and Chobani greek yogurt!
I started with the dry ingredients pictured below. Then in another bowl, I mixed milk, orange juice and zest, canola oil, Chobani greek yogurt, an egg, and vanilla extract. After the wet ingredients are completely mixed together, make a well in the dry ingredients and pour the milk mixture in that well. Make sure you don’t over-mix the batter! Pop ’em in the oven for 15 minutes and you have a healthy and delicious breakfast or midday snack!
This week I will be hosting a Chobani Giveaway! You have the chance to win a yummy package of different Chobani greek yogurt flavors sent to your home for free! To enter this giveaway you must complete three very easy steps: 1) Subscribe to my blog…c’mon you know I need more followers, 2) Submit a recipe/idea that you want me to post on little maddie’s that incorporates Chobani yogurt, 3) Comment on this post and include your name and email address. See isn’t that easy?! You have until Friday at midnight to submit a comment. I will randomly select a number (for example…14), and whoever was the 14th person to comment on this post will win. I will email whoever wins by Saturday night! I can’t wait to find out who wins and what recipes y’all want me to make!
Cranberry Orange Wheat Muffins: (little maddie’s original)
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 12 muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (if you don’t have whole wheat flour you can just add another 1/2 cup of AP flour)
- 1/2 cup wheat germ
- 3/4 cup dried cranberries
- 1/2 cup dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup milk
- 1/4 cup canola oil
- 1/2 cup Chobani plain greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 orange, juice and zest
Preheat oven to 400°. Mix together the dry ingredients (all-purpose flour through cinnamon). In another bowl, mix together wet ingredients (milk through orange). Make a well in the flour mixture and pour the wet ingredients into that well. Stir the batter until just mixed together. Divide batter into a greased muffin pan. Bake for about 15 minutes. Enjoy!