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Quick Cranberry Nut Muffins Recipe

“One of my favorite recipes to make with my granddaugther, Sarah, is Cranberry Nut Muffins. Sarah pours in the ingredients and helps stir. Her eyes light up when I tell her she can take some of these lovely sweet-tart muffins home to share with her family,” says Claire Olson of Saginaw, Minnesota. Their baking sessions and muffins are always a hit—since both are seasoned with love!

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Quick Cranberry Nut Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup milk
1/3 cup butter, melted
1 egg, beaten
1-1/2 cups fresh or frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons grated orange peel

Directions

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 243 calories, 10 g fat (4 g saturated fat), 33 mg cholesterol, 310 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cranberry Nut Muffins in Taste of Home December/January 2001, p14

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