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Cran-Orange Muffins

These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.

12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup 2% milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/2 cups chopped fresh or frozen cranberries, thawed
GLAZE:
1/2 cup sugar
1/2 cup orange juice
4 teaspoons grated orange peel

Directions

In a large bowl, combine the first five ingredients. In another bowl,
combine the egg, milk, butter and vanilla. Stir into dry ingredients
just until moistened. Fold in cranberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
400° for 14-16 minutes or until a toothpick inserted in muffin
comes out clean. Cool for 10 minutes before removing from pan to a
wire rack.
Meanwhile, in a small saucepan, combine the sugar, orange juice and

2 of 2

Cran-Orange Muffins (continued)

Directions (continued)

peel. Bring to a boil. Reduce heat; simmer, uncovered, for 10
minutes or until thickened. Brush over warm muffins. Yield: 1 dozen.

Nutrition Facts: 1 each equals 216 calories, 6 g fat (4 g saturated fat), 32 mg cholesterol, 179 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.