Cran-Orange Muffins Recipe

5 2 2
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Cran-Orange Muffins Recipe

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5 2 2
Publisher Photo
These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup 2% milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped fresh or frozen cranberries, thawed
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 4 teaspoons grated orange peel

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Meanwhile, in a small saucepan, combine the sugar, orange juice and peel. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins. Yield: 1 dozen.
Originally published as Cran-Orange Muffins in Country Woman Christmas Annual 2012, p36

Nutritional Facts

1 each: 216 calories, 6g fat (4g saturated fat), 32mg cholesterol, 179mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup 2% milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped fresh or frozen cranberries, thawed
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 4 teaspoons grated orange peel
  1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. Meanwhile, in a small saucepan, combine the sugar, orange juice and peel. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins. Yield: 1 dozen.
Originally published as Cran-Orange Muffins in Country Woman Christmas Annual 2012, p36

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Reviews forCran-Orange Muffins

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MY REVIEW
Ilovelucy123 User ID: 7721134 237780
Reviewed Nov. 21, 2015

"Not too sweet not too tart, my grandchildren loved them."

MY REVIEW
rllewis7 User ID: 7124309 235104
Reviewed Oct. 17, 2015

"Cranberry and orange are a great combination, and the glaze gives the muffins a sticky sweet finish!"

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