Cranberry-Orange Muffins Recipe
Host a country-style weekend breakfast with these sweet-tart muffins.
A few years ago we had a harsh winter and I didn't want to run to the grocery store for the Orange Marmalade. Everything was covered in 4 inches of ice because it warmed up and rained. Turning the snow into instant ice. I found the remaining jar of my Oriental Rhubarb Jam. Used it and the muffins turned out fabulous! I omitted the allspice, clove and nutmeg as the jam has a spicy ginger flavor.
Ingredients
- 2 1/4 Cups All Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/4 Cup Firmly Packed Light Brown Sugar
- 2 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Allspice
- 1/4 Tsp. Ground Clove
- 1/8 Tsp. Ground Nutmeg
- 1 Cup Buttermilk (See Tip)
- 1/2 Cup Orange Marmalade
- 1/2 Cup Butter, Melted And Cooled
- 1 Large Egg
- 1 Cup Fresh Or Frozen Cranberries
- 1/2 Cup Pecans, Toasted And Chopped
Directions
- Preheat oven to 400°F. Grease 12 standard size muffin pan cups or line with paper liners.
- Mix together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, allspice, cloves, and nutmeg.
- Mix together buttermilk, orange marmalade, melted butter and egg.
- Make a well in the center of flour mixture. Add buttermilk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. Stir in cranberries and nuts.
- Spoon batter into prepared pan, filling cups three-quarters full.
- Bake muffins until tops are firm and golden, 25 minutes. Transfer pan to wire rack to cool slightly, 8 minutes. Turn muffins out onto rack to cool completely.
- Tip: Equal parts of plain yogurt can be substituted for the buttermilk. To enhance the orange flavor, serve these with orange marmalade.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 89 | 35% |
| Total Fat 10.25g | 13% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 503mg | 21% |
| Potassium 93mg | 3% |
| Total Carbs 37.9g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 18.15g | 12% |
| Protein 4.0g | 6% |
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Reviews
April 9, 2014
Robyn. You hit my favorite---orange flavor. Thanks They turned out great. J. Gino GennovesiI've cooked/tasted this recipe!1 person likes this review
