Print Options

Back to Cran-Orange Muffins >

Include these items:

Taste of Home Logo

Cran-Orange Muffins

 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 King Arthur Unbleached 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.
Nutritional 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.