Cranberry-Orange Muffins

Oxmoor House
15 servings (serving size: 1 muffin)


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2 cups all-purpose flour
2/3 cup sugar, divided
1/2 cup sweetened dried cranberries
2 teaspoons grated orange rind
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk (1%)
2 tablespoons butter, melted
1 large egg, lightly beaten
Cooking spray


Prep: 14 Minutes
Cook: 15 Minutes

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and next 6 ingredients in a large bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into 15 muffin cups coated with cooking spray; sprinkle evenly with remaining sugar.

Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center.

Remove muffins from pan immediately; cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 134
Fat 2.2 g
Satfat 1.2 g
Protein 2.8 g
Carbohydrate 25.9 g
Cholesterol 19 mg
Iron 0.9 mg
Sodium 173 mg
Caloriesfromfat 15 %
Fiber 0.7 g
Calcium 55 mg