Cranberry Chip Muffins Recipe

Cranberry Chip Muffins Recipe photo by Taste of Home

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Round out breakfast in bed with these yummy muffins from Vineland, New Jersey’s TerryAnn Moore. “I like to serve them warm with cream cheese, orange marmalade or jellied whole cranberry sauce…and a pitcher of mimosas!” she notes.

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Cranberry Chip Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange juice
1/4 cup canola oil
2 tablespoons beaten egg
1/3 cup dried cranberries
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
TOPPING:
1 tablespoon finely chopped walnuts
1 tablespoon miniature semisweet chocolate chips
1-1/2 teaspoons sugar

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the orange juice, oil and egg; stir into dry ingredients just until moistened. Fold in the cranberries, chocolate chips and walnuts.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Nutritional Analysis: 1 muffin equals 314 calories, 16 g fat (3 g saturated fat), 22 mg cholesterol, 206 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cranberry Chip Muffins in Cooking for 2 Winter 2006, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas