Light Cranberry Orange Muffins Recipes

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CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!

Provided by Northern_Reflectionz

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind

Steps:

  • Combine dry ingredients.
  • Stir in cranberries.
  • Beat egg, orange juice, oil and orange rind.
  • Add to dry ingredients all at once.
  • Stir just to moisten.
  • Spoon into greased muffin cups.
  • (fill 3/4 full).
  • Sprinkle tops lightly with a bit of sugar.
  • Bake 400F 15-20 mins until lightly browned and firm to the touch.

Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8

EASY CRANBERRY-ORANGE MUFFINS



Easy Cranberry-Orange Muffins image

This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!

Provided by Kaley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 5

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or as needed
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
  • Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g

LIGHT CRANBERRY-ORANGE MUFFINS



Light Cranberry-Orange Muffins image

Make and share this Light Cranberry-Orange Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup orange juice (save rind)
1/2 cup skim milk
1 cup Splenda granular
1 tablespoon orange, zest of (of above orange)
1 1/4 cups fresh cranberries

Steps:

  • Mix flour, baking powder, baking soda and salt into a bowl.
  • In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
  • Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
  • Do not over mix.
  • Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
  • Bake at 375 degrees for 20 minutes or until done.
  • Remove muffins from tins and let cool on a rack.

Nutrition Facts : Calories 136.3, Fat 5.2, SaturatedFat 0.5, Cholesterol 17.8, Sodium 174, Carbohydrate 19.1, Fiber 1.1, Sugar 1.4, Protein 3.2

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

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

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

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 ORANGE MUFFINS



Cranberry Orange Muffins image

Provided by Food Network Kitchen

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
  • Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

JUMBO ORANGE-CRANBERRY MUFFINS



Jumbo Orange-Cranberry Muffins image

These orange-cranberry muffins provide a tangy twist on an old favorite.

Provided by canesmojo

Time 45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups fresh cranberries
2 cups white sugar, divided
1 large orange, zested and juiced, divided
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
  • Stir flour, salt, and baking soda together in a bowl.
  • Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
  • Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
  • Scoop batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 12 - 16 muffins

Number Of Ingredients 13

1 1/2 cups pecan halves
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
Juice and grated rind of one orange
2 tablespoons melted butter
Boiling water
1 egg
1/4 cup milk
1 cup chopped cranberries
Flour and butter to grease muffin tins

Steps:

  • Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
  • Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
  • Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
  • In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
  • Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
  • Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.

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