<< Previous Recipe (Crunchy Breakfast Potatoes) | Next Recipe (Cranberry Mimosa) >>

Cranberry-Orange Muffins

Cranberry-Orange Muffins

This recipe has not yet been rated. Be the first.

Breakfast/Brunch, Can Be Made Ahead


Active Time:
Start to Finish:

ingredients

  • 2 cups (about 9 ounces) all-purpose flour
  • 1 cup sugar, divided
  • tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 2 tsp. grated orange rind
  • ¾ cup orange juice (about 1 large orange)
  • ¼ cup canola oil
  • 1 large egg, lightly beaten
  • 2 cups (about 8 ounces) coarsely chopped fresh cranberries
  • cup chopped walnuts, toasted
  • cooking spray

directions

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup and level with a knife (or, preferably, weigh the flour.) Set aside 1 tablespoon of the sugar. In a large bowl, whisk the flour, the remaining sugar, baking powder, salt, and baking soda until well combined. Make a well in the center of the mixture.

In a small bowl, whisk together the orange rind, juice, oil, and the egg. Add to the flour mixture and stir just until moist. Fold in the cranberries and the walnuts. Spoon the batter into 16 muffin cups coated with cooking spray and sprinkle evenly with the reserved sugar. Bake at 400° until the center of the muffin springs back when touched lightly in the center, about 15 minutes. Run a knife around the outside edge of the muffins, remove carefully and cool on a wire rack.

Notes

Muffins can be made a day ahead and placed in an airtight container when completely cooled.

Nutritional Information, per serving

Calories: 169; Fat: 5.6g (Saturated Fat: .5g; Monounsaturated Fat: 2.5g; Polyunsaturated Fat: 2.4g); Protein: 2.5g; Carbs: 27.9; Fiber: 1.3g; Cholesterol: 2.4m; Iron: 1mg.; Sodium: 236m; Calcium: 35mg.

Note: Nutritional information is approximate.

This recipe appears in the following parties:


Baby Shower
Comments/Questions?
You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


  

recipe type

Side Dishes

source

Cooking Light

yield

16 muffins

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im