Desserts & Drinks

Cranberry Orange Muffins

Posted on April 28, 2007 ⋅ Email This Post ⋅ Print This Post ⋅ Post a comment ⋅ Bookmark Post

Sweet oranges and tart cranberries are a pretty pair! I always keep a bag of cranberries in my freezer year-round since they disappear from the produce isle after the winter holidays.

Makes 12

Ingredients

2 1/4 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 egg white
1/2 cup low-fat, 1% buttermilk or fat-free, skim milk
1/4 cup orange juice concentrate
1/2 cup trans-fat free, low-fat margarine
11/2 cups fresh or frozen cranberries, chopped
1 tablespoon orange zest

Glaze (optional)
1/2 cup powdered sugar
1 tablespoon fresh orange juice
1 tablespoons non-fat, skim milk

Directions

Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. Prepare the glaze if using. In a small bowl, mix the powdered sugar, orange juice and milk until smooth. Set aside. Combine flour, baking powder, baking soda, and salt in a large bowl, stir well to combine.

In a medium bowl, mix sugar, egg, buttermilk, and oil, concentrate, cranberries and orange zest. Make a well in the center of the flour mixture. Pour wet mixture into well. Mix batter until just moistened; do not over mix.

Fill muffin tins three-fourths full. Bake for 22 to 25 minutes or until muffins test done.
Meanwhile, stir together glaze ingredients until smooth. Remove muffins from cups to a wire rack. Place a sheet of waxed paper underneath rack to catch glaze drippings. Drizzle glaze over warm muffins. Cool completely before storing in an air-tight container for up to 3 days.

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