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Orange Cranberry Muffins Recipe

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This recipe for Orange Cranberry Muffins, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Veronica Sokolosky
Added: Sunday, July 29, 2007


2 1/4c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1c. cranberries
3/4c. granulated sugar (reserve 1 tbsp. for topping)
2/3c. plain nonfat yogurt
1tbsp. grated orange peel
2/3c. orange juice (reserve 3 tbsp. for topping)
1 large egg and 1 egg white
3tbsp. vegetable oil
1 1/2tsp. vanilla extract

Preheat oven to 375. Spray a 12-cup muffin tin with nonstick cooking spray or us paper liners.
In a large bowl, stir together flour, baking powder, baking soda and salt. Stir in cranberries.
In a medium bowl, whisk together sugar, yogurt, orange peel, orange juice, whole egg, egg white, oil and vanilla extract. Pour wet ingredients over dry and mix together until just blended.
Spoon evenly into muffin cups, filling each almost to the top. Bake 20 to 25 minutes, or until golden and springy to touch. Turn out of pan onto rack.
In a shallow bowl, mix reserved orange juice and sugar. Dip tops of warm muffins in mixture, with a spoon, dribble any remaining mixture in bowl over muffins.
Serve warm.

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Personal Notes:
Personal Notes:
* Cranberries can be substituted with chocolate chips.

Nutritional value per serving: 191 calories, 33g carbohydrate, 5g fat, 4g protein, 188mg sodium.




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