CRANBERRY ORANGE MUFFINS
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
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
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
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
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
TRULY ORANGE CRANBERRY MUFFINS
An adjusted recipe for a muffin booklet sent to me by TOH. The original recipe called for raisins but I really prefer the taste of dried cranberries instead. I love the intensity of the orange flavor through the muffin.
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too.
- Add the orange juice to the blender and process until well blended.
- Add the butter and egg and blend again until just blended.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Stir in the orange mixture into the dry ingredients just until moistened (do not overmix).
- Fold in the dried cranberries.
- Fill greased or lined muffin cups two-thirds full.
- Bake at 400 F for 15-20 minutes.
- Cool 5 minutes in tin before removing to a wire rack to cool completely.
CRANBERRY ORANGE BRAN MUFFINS
A tasty way to get your fiber! I also plan on trying them with all orange juice in place of the milk.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 33m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients in a large bowl.
- In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
- Divide between muffin tins, and bake at 350°F for 18-20 minutes.
ORANGE CRANBERRY MUFFINS
Make and share this Orange Cranberry Muffins recipe from Food.com.
Provided by Lorane Abari
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix apples sauce, splenda, egg, baking powder, baking soda and orange juice/water mixture together.
- In a separate bowl mix flour, oats, rind and cranberries.
- Stir Flour mixture into liquid mixture just to moistenen. Don't over mix.
- Spoon into 12 muffin cups filling cups to top or just over (sprayed with Pam) and bake for 20 minutes at 350 degrees or until golden brown on top and tooth pick comes out clean.
- Makes 12 large muffins (approx 4 oz ea!).
Nutrition Facts : Calories 152.8, Fat 1.2, SaturatedFat 0.2, Sodium 184, Carbohydrate 31.9, Fiber 5.4, Sugar 2.5, Protein 5.8
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