Cranberry Orange Muffins
Sweet and zesty muffins that are perfect for a chilly fall weekend morning.
Servings: 12 muffins
Calories: 170kcal
Equipment
- 12 cup muffin tin
Ingredients
- 1/4 cup dried cranberries
- 1 cup orange juice
- 1-1/4 cup flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 3 Tbsp sugar
- 1 Tbsp orange zest
- 2 large eggs
- 3/4 cup 2% milk
- 1/4 cup unsalted butter melted and cooled
- 1/2 cup chopped walnuts
- 1/4 tsp salt
Instructions
- The night before making the muffins, place the cranberries in a small glass bowl and cover with the orange juice. Cover with plastic wrap and place in the refrigerator.
- Preheat the oven to 400F. Butter a 12 cup muffin tin, or line with paper liners.
- In a large bowl, combine flours, baking powder, sugar and orange zest.
- In a medium bowl, whisk the eggs until well blended. Stir in milk and melted butter.
- Mix liquids into the dry ingredients until just combined. Don't over mix - there will still be lumps in the mixture and that is okay!
- Drain cranberries, reserving the juice in a small saucepan.
- Gently stir cranberries into the muffin mixture.
- Using a 2 oz. scoop or large spoon, spoon batter into each muffin cup. Top with chopped walnuts.
- Bake for 20 minutes in the preheated oven. Remove and cool on a wire rack.
- While the muffins are baking, heat the reserved orange juice to a boil and boil gently until reduced by half to make a syrup. Brush the orange syrup over the muffins as soon as you remove them from the oven.
Notes
Nutrition Information (per muffin)
Calories - 170
Total Fat - 7g
Saturated Fat - 3g
Carbohydrates - 23g
Fiber - 2g
Sugar - 8g (4g added sugars)
Protein - 5g
Nutrition
Calories: 170kcal