Cranberry Orange Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups whole wheat flour
- 1/3 cup sugar
- 1/4 cup canola oil
- 1-1/2 cups orange juice
- 1 cup fresh or frozen cranberries halved
- Carbohydrate 16.2908806931217 g
- Cholesterol 20.8798611100065 mg
- Fat 12.8440605592575 g
- Fiber 2.86203467533324 g
- Protein 3.3068256935304 g
- Saturated Fat 5.34226750013922 g
- Serving Size 1 1 serving (61g)
- Sodium 1620.27561553803 mg
- Sugar 13.4288460177885 g
- Trans Fat 0.711581111146695 g
- Calories 187 calories
Directions Preheat oven to 400degrees. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. Originally published as Cranberry Orange Muffins in Country Woman October/November 2008, p34 Nutritional Facts 1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
