Cranberry-Orange Muffins

Photography: Randy Mayor; Styling: Melanie J. Clarke
Orange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 24 %
Fat 4.9 g
Satfat 2.8 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 31.6 g
Fiber 1 g
Cholesterol 30 mg
Iron 1 mg
Sodium 225 mg
Calcium 63 mg

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 large egg
1 large egg white
1/3 cup fat-free buttermilk
1/4 cup part-skim ricotta cheese
2/3 cup dried cranberries, coarsely chopped
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.

Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note:

September 2003