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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 191.2
  • Total Fat: 2.9 g
  • Cholesterol: 20.5 mg
  • Sodium: 25.5 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Cranberry-Orange Cornmeal Muffins or Quick Bread calories by ingredient
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Cranberry-Orange Cornmeal Muffins or Quick Bread

Submitted by: SHINING_ON

Introduction

Makes a delightful quick bread or muffin, perfect during the autumn and winter seasons. We always make these at Thanksgiving and during the winter holidays. They substitute for dessert, and at less than 200 calories a serving you don't have to feel too guilty for eating it, either!

Substituting the cornmeal for a second cup of flour makes the bread a little less crumbly, but we think the cornmeal adds an extra tastiness that is lost without it.

If you really love cranberries, add 2 cups. If you're worried it will be too tart for you tastes, just use 1 cup. We like the 2-cup version. If using cranberries from frozen, we recommend letting them thaw on the counter before adding them to the bread.
Makes a delightful quick bread or muffin, perfect during the autumn and winter seasons. We always make these at Thanksgiving and during the winter holidays. They substitute for dessert, and at less than 200 calories a serving you don't have to feel too guilty for eating it, either!

Substituting the cornmeal for a second cup of flour makes the bread a little less crumbly, but we think the cornmeal adds an extra tastiness that is lost without it.

If you really love cranberries, add 2 cups. If you're worried it will be too tart for you tastes, just use 1 cup. We like the 2-cup version. If using cranberries from frozen, we recommend letting them thaw on the counter before adding them to the bread.

Number of Servings: 12

Ingredients

    * 1 egg, well-beaten
    * 2 tbsp butter, melted
    * 0.5 cup of orange juice (with or without pulp)
    * grated peel of one orange
    * 1 cup of granulate sugar
    * 0.25 cup of brown sugar (unpacked)
    * 1.5 tsp baking powder
    * 1 tsp baking soda
    * 0.5 tsp salt
    * 1 cup of whole-grain or whole-wheat flour
    * 1 cup of yellow cornmeal (no flour)
    * Sprinkle ground ginger, nutmeg, allspice, & cloves to taste (probably about 1/4 to 1/2 tsp each)
    * 1-2 cups of whole cranberries, fresh or frozen

Tips

After ~5 minutes, remove from pan and cool on wire rack.


Directions

Preheat oven to 350F. Melt butter, set aside to cool slightly (but not congeal). Beat egg well. Add sugar, orange juice, orange peel, egg, and spices. Mix well. Add dry ingredients. Blend. Fold cranberries into mixture. Bake in greased, lined, or non-stick bread or muffin pan for between 30 and 60 minutes. We find that, in our oven, the muffins take about 35 mins and the bread takes 55 minutes. Knife should come out clean and top(s) will be golden brown.

Serving Size: Makes 12 1-inch slices or 12 large muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SHINING_ON.






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