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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (71g) Recipe makes 14 servings |
||
| Calories 223 | ||
| Calories from Fat 94 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 178mg | 7% | |
| Potassium 90mg | 2% | |
| Total Carbohydrate 29.3g | 9% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 12.3g | ||
| Protein 4.1g | 8% | |
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These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."
SERVES 14
Ingredients
- 1 1/4 cups fresh cranberries or frozen cranberries
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- 3 tablespoons canola oil
- 3/4 cup sugar
- 2 large eggs, lightly beaten
- 2/3 cup orange juice
- 3/4 cup toasted walnuts, coarsely chopped
Directions
1
Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.2
Line 14 muffin cups with paper or foil cupcake liners.3
Place the cranberries in a food processor and pulse until coarsely chopped; set aside.4
In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.5
In small saucepan, combine the butter and oil and heat until the butter melts.6
Stir in sugar; it will not dissolve.7
In large bowl, use a wooden spoon to stir together the eggs and orange juice.8
Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.9
When the flour is almost incorporated, stir in the cranberries and walnuts.10
Fill the muffin cups until almost full with batter, about 1/4 cup each.11
Bake for 18-20 minutes, one pan on each shelf.12
Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.13
Bake until the muffins are golden brown and the tops are springy to the touch.14
Cool on a wire rack.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Berries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
Featured Reviews for This Recipe
From: Boomette
On Jul 15, 2008
I used frozen cranberries. Usually I always reduce the quantity of sugar but didn't for this recipe since cranberries are sour. I did not add walnuts. I loved the cranberry and orange flavor. I made only 12 muffins cause I didn't one to use 2 pans. I cooked them for about 24 minutes but I think 22 minutes would have been better cause today they're a bit dry outside. But they're still good. Thanks Lainey. Made for Zaar Star Game.
From: AuntSana
On Jun 28, 2008
Ok, Lainey, now I know what to do with all those bags of cranberries I always seem to have left over in the freezer. These were wonderful! Served them with, you got it, cranberry sauce. But this time, the sauce got a dollop of whipped cream and a muffin and, voila, dessert! Thnx so much for posting, Lainey. Made for ZWT4.
From: Chef Kate
On Nov 1, 2007
Perfect cranberry muffins! It's really feeling like fall here and we wanted something cranberry. These were just right! Not too, sweet, not too tart. I doubled the recipe and have plenty for people to enjoy now and plenty to stash in the freezer. I did skip the nuts and increase the amount of cranberries a bit. Thanks, Lainey!
From: Sydney Mike
On Dec 1, 2008
These GREAT TASTING MUFFINS were on the counter along with some cranberry spread I'd made as well as homemade cranberry sauce, & they were very tasty any ol' way ~ plain or with the spread or with the sauce or even with both! A most definite thanks for the keeper! [Tagged, made & reviewed in Zaar Stars]
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