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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/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium,

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Cranberry Orange Muffins (continued)

Nutritional Facts: 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.