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Cranberry-Orange Muffins

Prep time 14 mins
Cook time 15 mins
Yield 15 servings (serving size: 1 muffin)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

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

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

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

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

Oxmoor House Healthy Eating Collection