Blueberry-Cranberry Orange Muffins

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 23%
  • Fat: 5.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.9g
  • Carbohydrate: 34.5g
  • Fiber: 0.8g
  • Cholesterol: 29mg
  • Iron: 1.2mg
  • Sodium: 221mg
  • Calcium: 75mg

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 1/4 cup butter, melted
  • 1/4 cup dried blueberries
  • 1/4 cup dried cranberries
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 tablespoon sugar

Preparation

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
  3. Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack.
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