Cranberry-Orange Muffins


4.4 of 5 (32)
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Nutritional Info
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 4.8 g
  • Cholesterol: 28.6 mg
  • Sodium: 206.5 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Cranberry-Orange Muffins calories by ingredient
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Introduction

Orange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.

Orange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.



Ingredients

    1 1/2 cups all-purpose flour
    3 tablespoons yellow cornmeal
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup sugar
    1/4 cup butter, softened
    2 teaspoons grated orange rind
    1 large egg
    1 large egg white
    1/3 cup fat-free buttermilk
    1/4 cup part-skim ricotta cheese
    2/3 cup dried cranberries, coarsely chopped
    Cooking spray

Directions

Preheat oven to 375.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.

Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 12 servings (serving size: 1 muffin)

Recipe Copyright Cooking Light Magazine



TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    14 of 14 people found this review helpful
    These are awesome. I tweaked it a bit and used applesauce and splenda instead of butter and sugar and I make them as mini muffins, but I love them! - 7/9/08

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  • Very Good
    9 of 9 people found this review helpful
    For b'fast I make it as is. for snacks, I use unsewwtened applesauce & Splenda instead of butter & sugar, flaxmeal instead of flour, 1/2 the cheese & an egg substitute. But either way, DELICIOUS - 7/26/09

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  • Incredible!
    8 of 8 people found this review helpful
    Very filling and they stick with you for a long time. Very tasty and not too sweet. Leftovers keep well overnight (they never last longer) and freeze well. - 4/14/07

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  • Very Good
    5 of 5 people found this review helpful
    Fast & Easy. Make the dry mix and keep it onhand for the weekends. Adding the rest is fast & it cooks while I'm setting the table. - 11/28/09

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  • 5 of 5 people found this review helpful
    Very good, I added 1/2 c of walnuts and substituted the cranberries for craisins - 7/26/09

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