Orange Cranberry Gems Recipe

Orange Cranberry Gems Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I often make these muffins ahead of time so then can be quickly reheated for a breakfast treat. The orange flavor is delightful.

This recipe is:

Contest Winning

[X]

Rate Orange Cranberry Gems Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Orange Cranberry Gems Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
2/3 cup buttermilk
1/3 cup orange juice
1/3 cup butter, melted
2 teaspoons grated orange peel
3/4 cup dried cranberries or raisins
1/2 cup chopped pecans

Directions

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange peel; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 225 calories, 9 g fat (4 g saturated fat), 32 mg cholesterol, 248 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Orange Cranberry Gems in Country February/March 2005, p49

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Orange Cranberry Gems

Orange Cranberry Gems

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Apr. 26, 2010 by SherylCY

The first time I made this recipe I found there to be far too much liquid in the recipe. The batter was extremely thin and the batter spillid over the edge rather than rising like they should. I did enjoy the flavor however; I was determined to modify the recipe so that the muffins would rise properly and not over flow the muffin tin. I reduced the buttermilk from 2/3 cup to 1/2 cup; I redeced the Orange juice from 1/3 cup to 1/4 cup. With these 2 modifications the muffins rose properly, were moist and the flavor was wonderful.