Cranberry orangeprotein muffins

• 3 large eggs, at room temperature
• 1/2 cup milk, plus up to 1/4 cup if batter is dry
• 1/2 cup pure maple syrup
• 1 tbsp orange zest (from 1 large orange)
• 1 1/2 cups whole wheat flour or gluten-free blend
• 1/2 cup vanilla protein powder (about 1 1/2 scoops; 45 to 50 g)
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped
• 1/4 cup neutral oil or melted butter
• 1/4 tsp salt

Let's cook

• Heat oven to 350 F. Line or grease a 12-cup muffin tin. Grate only orange zest, not white pith. Chop cranberries; keep frozen berries frozen.

• Whisk eggs, milk, maple syrup, oil or butter and zest in a large bowl. In another bowl, whisk flour, protein powder, baking powder, cinnamon and salt about 30 seconds.

• Fold dry into wet just until no flour remains. Batter should be thick but slowly sink. If dry, add milk 1 tbsp at a time, up to 1/4 cup. Fold in cranberries.

• Fill cups about three-quarters full (about 1/4 cup batter each). Bake 20 to 22 minutes; check at 18. Tops should spring back and a toothpick come out clean or with dry crumbs. If wet, bake 2 minutes more and recheck.

• Cool in the tin 5 minutes, then move muffins to a rack. Enjoy warm or at room temperature.