Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 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

Total Time Prep: 20 min. Bake: 15 min.

Yield 1 dozen

Test Kitchen Approved

These cranberry orange muffins are quick to make and packed with fresh, citrusy flavor. They use whole wheat flour for a healthier snack or as part of your brunch spread.

Ingredients

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

Directions

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.
Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 153 calories, 5g fat (1g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I each enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario

Recipe Creator