Cranberry Orange Muffins
The recipe Cranberry Orange Muffins can be made in roughly 30 minutes. This recipe makes 12 servings with 150 calories, 3g of protein, and 6g of fat each. For 18 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 257 foodies and cooks. Several people really liked this side dish. If you have baking powder, whole wheat flour, egg, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 42%. Try Cranberry Orange Muffins, Cranberry Orange Muffins, and Cranberry-orange Muffins for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved
1 egg
1-1/2 cups orange juice
1/4 teaspoon salt
1/3 cup sugar
2 cups whole wheat flour
Equipment:
bowl
muffin liners
toothpicks
Cooking instruction summary:
Directions In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the orange juice, oil and egg; stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen. Originally published as Cranberry Orange Muffins in Country WomanOctober/November 2008, p34 Nutritional Facts 1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the orange juice, oil and egg; stir into dry ingredients just until moistened. Fold in cranberries.
2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
3. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4. Serve warm.
Nutrition Information:
covered percent of daily need
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