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

Orange Cranberry Gems Recipe

Read Reviews (2)
3.25 2
Publisher Photo
I often make these muffins ahead of time so then can be quickly reheated for a breakfast treat. The orange flavor is delightful.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup buttermilk
  • 1/3 cup orange juice
  • 1/3 cup butter, melted
  • 2 teaspoons grated orange peel
  • 3/4 cup dried cranberries or raisins
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 225 calories, 9 g fat (4 g saturated fat), 32 mg cholesterol, 248 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the egg, buttermilk, orange juice, butter and orange peel; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
Originally published as Orange Cranberry Gems in Country February/March 2005, p49

Nutritional Facts

1 serving (1 each) equals 225 calories, 9 g fat (4 g saturated fat), 32 mg cholesterol, 248 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Orange Cranberry Gems(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 26, 2014

The orange flavour did not come through. The muffins are a bit heavy and not nice and fluffy.

MY REVIEW
Reviewed Apr. 26, 2010

The first time I made this recipe I found there to be far too much liquid in the recipe. The batter was extremely thin and the batter spillid over the edge rather than rising like they should. I did enjoy the flavor however; I was determined to modify the recipe so that the muffins would rise properly and not over flow the muffin tin. I reduced the buttermilk from 2/3 cup to 1/2 cup; I redeced the Orange juice from 1/3 cup to 1/4 cup. With these 2 modifications the muffins rose properly, were moist and the flavor was wonderful.

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