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Cranberry Orange Muffins Recipe
Cranberry Orange Muffins Recipe photo by Taste of Home

Cranberry Orange Muffins Recipe

Read Reviews (1)
4.5 1
Publisher Photo
These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Premium 100% Whole Wheat Flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups orange juice
  • 1/4 cup canola oil
  • 1 egg
  • 1 cup fresh or frozen cranberries, halved

Nutritional Facts

1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the orange juice, oil and egg; stir into dry ingredients just until moistened. Fold in cranberries.
  2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Orange Muffins in Country Woman October/November 2008, p34

Nutritional Facts

1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Cranberry Orange Muffins(1)

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MY REVIEW
Reviewed Jan. 24, 2012

I converted this to a gluten free recipe and it came out delicious! I can only imagine that making it as stated would be just as good. Excellent taste and texture. (Oh, I did change the sugar content because I have one child that finds cranberries VERY sour. I use 1/4 c sugar and 1/4 c Splenda to ramp the sweet up a bit. Just perfect!)

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