Cranberry-Orange Muffins

Yield: 15 servings (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry-Orange Muffins Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy