Wild Cranberry Orange Muffins Recipes

WILD CRANBERRY ORANGE MUFFINS

Wild Cranberry Orange Muffins image

These would be nice to have on a Thanksgiving breakfast table. This came in an email this morning. I've never heard of bottled or canned cranberries before so when I make this I'm going to use 1 cup fresh cranberries chopped.

Provided by Charlotte J

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 cup bottled cranberries or 1 cup canned cranberries, drained
2 tablespoons orange peel, freshly grated
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup egg substitute
1/2 cup orange juice
1/2 cup vegetable oil
1/2 cup pecans or 1/2 cup walnuts, chopped

Steps:

Mix cranberries and orange peel, and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine egg substitute, orange juice, and oil.
Add all at once to the flour mixture.
Fold in cranberries and nuts.
Spoon batter into greased or paper-lined muffin cups.
Fill muffins cups about 2/3 full.
Bake in a preheated 375 degree oven for 25 minutes or until done.

Nutrition Facts : Calories 234.4, Fat 12.6, SaturatedFat 1.5, Sodium 178.1, Carbohydrate 27.6, Fiber 1.5, Sugar 10, Protein 3.7

CRANBERRY-ORANGE MUFFINS

Cranberry-Orange Muffins image

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

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

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

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