Cranberry Orange Buttermilk Mini Muffins

More sharing options

Share on Twitter

5 of 5 (2)

Nutritional Info

Servings Per Recipe: 48
Amount Per Serving
Calories: 82.2

Total Fat: 4.1 g
Cholesterol: 19.4 mg
Sodium: 34.8 mg
Total Carbs: 10.5 g
Dietary Fiber: 0.3 g
Protein: 1.0 g

View full nutritional breakdown of Cranberry Orange Buttermilk Mini Muffins calories by ingredient

Introduction

Delicious muffins that are great to take to a potluck or have in the house for breakfast. The hard part is eating just a few, so make sure you have other people around! This is slightly modified from thepioneerwomancooks.com (no brown sugar/OJ glaze and plus cranberries). Delicious muffins that are great to take to a potluck or have in the house for breakfast. The hard part is eating just a few, so make sure you have other people around! This is slightly modified from thepioneerwomancooks.com (no brown sugar/OJ glaze and plus cranberries).

Minutes to Prepare: 10

Minutes to Cook: 14

Number of Servings: 48

Ingredients

1 cup butter (2 sticks) softened

1 cup granulated sugar

2 eggs

1 cup lowfat buttermilk

1 tsp baking soda

2 cups flour

zest of two oranges

1 cup dried cranberries (I use the sweetened Craisins)

Directions

Preheat oven to 375.
Cream together butter and sugar, and eggs and mix well. Dissolve baking soda in buttermilk and add to batter. Add the flour and orange zest and mix well. Stir in cranberries.

Fill greased (or cooking spray) mini muffin cups 3/4 full and bake for 12-14 minutes, or until spongy. Makes about 48 mini muffins. Store in airtight container.

Number of Servings: 48

Recipe submitted by SparkPeople user NIGHTFALL.