Cranberry Orange Muffins
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 1 dozen.
These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
Ingredients
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2 cups whole wheat flour
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1/3 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 large egg
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1-1/2 cups orange juice
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1/4 cup canola oil
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1 cup fresh or frozen cranberries, halved
Directions
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1.
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.
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2.
Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 153 calories, 5g fat (1g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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