Cranberry-Orange Muffins

Cranberry-Orange Muffins Recipe
Bake these cranberry orange muffins a day ahead, and once they've cooled, store in an airtight container. Freeze any leftovers in heavy-duty zip-top plastic bags.

Yield:

16 servings (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 169
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 2.4 g
Protein 2.5 g
Carbohydrate 27.9 g
Fiber 1.3 g
Cholesterol 2.4 mg
Iron 1 mg
Sodium 236 mg
Calcium 35 mg

Ingredients

2 cups all-purpose flour (about 9 ounces)
1 cup sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh cranberries (about 8 ounces)
1/3 cup chopped walnuts, toasted
Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.

Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

Note:

Rita LaReau,

November 2005
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