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Cranberry Orange Muffins
Sue Lau
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
19
minutes
mins
Course
Bread, Muffins, Quick Bread
Cuisine
American
Servings
15
Calories
202
kcal
Equipment
muffin tins
Ingredients
1x
2x
3x
Wet Mixture:
2
large eggs
1/3
cup
cooled melted butter
1/4
cup
frozen orange juice concentrate
(thawed)
3/4
cup
cranberry juice blend
1
teaspoon
vanilla extract
Dry Mixture:
2
cups
all-purpose flour
2
teaspoons
baking powder
1/2
teaspoon
salt
1/2
teaspoon
ground ginger
1/2
cup
granulated sugar
6
tablespoons
powdered milk
Stir-Ins:
1/2
cup
dried sweetened cranberries
1/3
cup
chopped pecans or walnuts
Topping
1/4
cup
coarse crystal sugar
Instructions
Preheat oven to 400F.
Mix together the wet ingredients in a small mixing bowl.
Stir together the dry ingredients in a separate bowl.
Then combine the wet and dry ingredients gently to create a smooth batter.
Fold in the stir-ins.
Divide batter into a 15-cavity muffin tin that has been sprayed with baker's release spray or greased liberally; sprinkle tops with coarse sugar.
Bake for approximately 20 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
Cool in pan ten minutes then turn out muffins to finish cooling on a wire rack.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories:
202
kcal
Carbohydrates:
31
g
Protein:
4
g
Fat:
7
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
36
mg
Sodium:
191
mg
Potassium:
113
mg
Fiber:
1
g
Sugar:
17
g
Vitamin A:
206
IU
Vitamin C:
12
mg
Calcium:
70
mg
Iron:
1
mg
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