- 2 cups whole wheat flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1-1/2 cups orange juice
- 1/4 cup canola oil
- 1 cup fresh or frozen cranberries, halved
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Reviews for Cranberry Orange Muffins
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"I also converted to gluten free using some almond flour in my flour blend and dried cranberries. Worked beautifully!"
"Is this recipe shown correctly? I followed it, and ended up with soup. I added more flour, but wasn't sure how much to add. My batter was still a little thinner than usual. A little research told me that for muffins, "The general ratio of flour to liquid is generally 2:1". (http://www.craftybaking.com/how-baking-works)I baked them for about 25 min at 400. The flavour was good, but I'd like to know what went wrong. One and half cups liquid to 2 cups flour sure sounds like a lot!Any help out there?"
"I didn't have fresh or frozen cranberries, but did have dried. This worked beautifully."
"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!)"