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Cranberry-Orange Muffins

Cranberry-Orange Muffins

Oxmoor House JANUARY 2004

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 2.2g
  • Saturated fat: 1.2g
  • Protein: 2.8g
  • Carbohydrate: 25.9g
  • Cholesterol: 19mg
  • Iron: 0.9mg
  • Sodium: 173mg
  • Calories from fat: 15%
  • Fiber: 0.7g
  • Calcium: 55mg
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Cranberry-Orange Muffins Recipe

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