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Cranberry Orange Muffins

 Cranberry Orange Muffins
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
12 ServingsPrep: 20 min. Bake: 15 min.


  • 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.
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.