CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
CRANBERRY MUFFINS
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS
This recipe comes from the Dr. Cookie cookbook which turns original recipes into great-tasting healthier ones. These cranberry muffins are especially tasty.
Provided by Chris from Kansas
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Coat a 12-muffin tin with nonstick cooking spray.
- Whisk the flour with the baking powder and salt and set aside.
- Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
- Add the orange juice and orange peel and beat again.
- Mix the flour and cranberries into the batter by hand just until combined.
- Spoon the batter into the muffin cups so that each is about two-thirds full.
- Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
- Cool in the tin set on a wire rack for about 10 minutes.
- Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.
Nutrition Facts : Calories 178, Fat 2.5, SaturatedFat 0.6, Cholesterol 15.5, Sodium 168.3, Carbohydrate 36.4, Fiber 1.1, Sugar 18.9, Protein 2.9
LOW FAT CRANBERRY ORANGE MUFFINS (2)
Posted in reply to a message board request for a "low fat" Cran/Orange muffin. This recipe is from "FoodIsLife.com". (I haven't tried this recipe yet).
Provided by Dee514
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix dry ingredients (including orange rind).
- Add wet ingredients and mix until just mixed.
- Lightly oil a muffin tin, fill and bake for 20-25 minutes or until just lightly browned around the edges.
- Allow to cool before removing from tin.
- Note: When muffins are cool, put away in plastic bags.
- Unlike other muffins they will stay better this way.
- Due to the low fat content they will dry out quickly, this way they will stay moist and yummy.
- VARIATIONS: Make a higher fat muffin by replacing the apple sauce with canola oil.
- Use other dried fruits like apricots, figs, prunes or dates.
- Use fresh or frozen raspberries instead of cranberries.
- Use 2 cups whole wheat or spelt flour for a heartier muffin.
Nutrition Facts : Calories 166.7, Fat 2.6, SaturatedFat 0.3, Sodium 172.6, Carbohydrate 34.9, Fiber 3.3, Sugar 10.7, Protein 3.3
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