- 2 cups (about 9 ounces) all-purpose flour
- 1 cup sugar, divided
- 1½ 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
- ⅓ cup chopped walnuts, toasted
- cooking spray
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Breakfast/Brunch, Can Be Made Ahead
Start to Finish:
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.
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.
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