Cranberry-Orange Muffins

Bring sunshine to your morning with fresh muffins bursting with cranberry and orange flavors.

Cranberry-Orange Muffins

LiveBetterAmericaRecipe by LiveBetterAmerica

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15 minutes

40 minutes

12 muffins

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Nutrition Info

  • 1 Muffin
  • 150
  • 5g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 0mg
  • 240mg
  • 23g
    (Dietary Fiber 2g, Sugars 7g)
  • 4g
  • Percent Daily Value*
  • 0%
  • 0%
  • 10%
  • 6%
  • Exchanges
  • 1
  • 1 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Creative with Cranberries

    Cranberries contain antioxidants that help protect healthy body cells from oxygen damage by free radicals.

Ingredients

  • 1  cup fat-free (skim) milk
  • 1/4  cup vegetable oil
  • 1  tablespoon grated orange peel
  • 1/4  cup fat-free egg product or 2 egg whites
  • 1  cup Gold Medal® all-purpose flour
  • 1  cup Gold Medal® whole wheat flour
  • 1/3  cup sugar
  • 3  teaspoons baking powder
  • 1/2  teaspoon salt
  • 3/4  cup fresh or frozen cranberries, chopped
  • Additional sugar, if desired

Directions

  1. 1Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup.
  2. 2In large bowl, beat milk, oil, orange peel and egg product with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
  3. 3Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar.
  4. 4Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Categories: Course, Breads, Muffins, Breakfast, Muffins, Occasion, Thanksgiving

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