CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)
A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.
Provided by Colleen Sr.
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
- Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
- Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
- Bake muffins at 375 degs for 25".
- Bake loaf at 350 degs for 50".
Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1
ORANGE-CRANBERRY MUFFINS FOR DIABETICS
Make and share this Orange-Cranberry Muffins for Diabetics recipe from Food.com.
Provided by Outta Here
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
- Mix dry ingredients in bowl until blended.
- Stir in remaining ingredients, and mix just until moistened.
- Fill muffin cups and bake 18-20 minutes.
- Allow to cool 5 minutes in pan and then turn out onto wire rack.
- May be frozen.
Nutrition Facts : Calories 126.8, Fat 4.7, SaturatedFat 0.4, Sodium 61.2, Carbohydrate 19.6, Fiber 0.8, Sugar 6.8, Protein 1.8
CRANBERRY-ORANGE MUFFINS
These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Set oven to 400°F.
- Line muffin cups with paper baking cups.
- In a bowl, blend together melted butter and brown sugar using a wooden spoon.
- Whisk in eggs, one at a time.
- Stir in vanilla, milk and orange juice.
- In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
- Make a well in the dry ingredients, and pour in orange juice/milk mixture.
- Blend JUST until combined.
- Gently stir in cranberries.
- Divide batter between prepared muffin tins.
- Bake for 22-25 minutes, or until muffins test done.
- Turn out on a cooling rack.
- Note: These muffins freeze beautifully.
Nutrition Facts : Calories 250.7, Fat 9.1, SaturatedFat 5.3, Cholesterol 51.8, Sodium 275.3, Carbohydrate 39.3, Fiber 2, Sugar 20.3, Protein 4.2
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