Orange Cranberry Muffins Recipe
Servings: 12
Ingredients
- 1 x Orange (I use a large navel _orange with thick rind)
- 3/4 c. Dry cranberries
- 1 x Egg
- 3/4 c. Lowfat milk
- 2/3 c. Vegetable oil
- 1Â 1/2 c. Flour
- 2Â 1/2 Tbsp. Flour
- 1 c. Sugar
- 2 Tbsp. Sugar
- 1Â 1/8 tsp Baking pwdr
- 3/4 tsp Salt
Directions
- The night before: Grate the orange rind. Squeeze the juice from the orange.
- Mix the rind, juice, and cranberries in a bowl and chill overnight.
- The next day: Preheat oven to 400 degrees. Mix the egg, lowfat milk and vegetable oil in a small bowl. Sift together the flour, sugar, baking pwdr, and salt in a large bowl. Add in the cranberries (with the juice and rind) to the flour mix. Add in the liquid mix to the dry mix. The batter will be runnier than most muffin batters - but which's the way it should be.
- Fill 12 greased muffin c. (or possibly use foil baking c. to line the muffin c.) with the batter and bake for 25 min.
- These muffins are very moist and tasty. The rather strange measurements of flour and sugar are the result of my reducing the end result from 4 dozen muffins to 1 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 113 | 44% |
| Total Fat 12.8g | 16% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.31g | |
| Cholesterol 16mg | 5% |
| Sodium 276mg | 12% |
| Potassium 52mg | 1% |
| Total Carbs 33.54g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 19.89g | 13% |
| Protein 2.78g | 4% |
