Orange Cranberry Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup butter melted and cooled
- 1/2 cup granulated white sugar
- 1 cup fresh cranberries
- zest from 1 orange
- 1 cup greek yogurt (i used 2%)
- juice from 1 orange
- Carbohydrate 316.85738522849 g
- Cholesterol 580.804166660039 mg
- Fat 146.358985001632 g
- Fiber 12.4504167124608 g
- Protein 35.6861166926868 g
- Saturated Fat 89.8497566662493 g
- Serving Size 1 1 recipe (780g)
- Sodium 4313.77733720492 mg
- Sugar 304.406968516029 g
- Trans Fat 11.3936683342781 g
- Calories 2700 calories
Pre-heat your oven to 350 degrees F. and line a baking sheet with muffin/cupcake liners or spray with baking spray if not using liners.In a medium bowl, whisk together the dry ingredients. Remove 1 tablespoon of the dry ingredients and toss it together with the fresh cranberries – set aside.In a small bowl, whisk together the Greek yogurt, melted butter, egg and orange juice.Form a well in the center of the dry ingredients and mix in the wet, stirring to combine but careful not to over mix.Fold in the cranberries, making sure to evenly distribute through the batter.Using an ice cream scoop or a small ladle, evenly fill the muffin cups with the batter.Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the tin and let cool on a wire rack before serving.
