* Exported from MasterCook *
Muffins, Cranberry Orange
Recipe By : Erin Clarke
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breakfast
Fruit Grains
Hand Made Low Fat
Muffins/Rolls Posted
Snacks
Amount Measure Ingredient -- Preparation Method
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FOR THE MUFFINS:
1 Tbsp orange zest -- (to 2 Tbsp), and
1/2 C orange juice -- of 1 orange
1/4 cup granulated sugar
1/2 cup milk -- plus additional as needed, at room temp
1/4 cup Greek yogurt -- nonfat plain, at room temp
1 cup all-purpose flour
1 cup whole wheat flour -- white, or additional
all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs -- at room temp
6 tablespoons unsalted butter -- melted and cooled
1/4 cup honey
1 1/4 cups cranberries -- fresh or frozen, if frozen, do not thaw
FOR THE ORANGE GLAZE -- optional but delish!
3/4 cup powdered sugar
1 tablespoon orange juice
These healthy cranberry orange muffins with sweet orange glaze are
moist, fluffy and brightly flavored. Delicious for breakfast and snacks!
PREP: 15 mins
COOK: 22 mins
TOTAL: 37 mins
Place a rack in the center of the oven and preheat the oven to 400F.
Lightly coat a standard 12-cup muffin pan with nonstick spray or fit
with paper liners.
Place the sugar in a large mixing bowl. Zest the orange in directly
over the bowl.
Juice the zested orange into a large (liquid) glass measuring cup. If
making the glaze, reserve 1 tablespoon of the juice in a small bowl
and set aside. Into the measuring cup, pour enough milk to make 1 cup
of liquid (the amount of milk you need will vary based on the
juiciness of your orange). Whisk in the Greek yogurt. Set aside while
you measure the rest of the dry ingredients (it will thicken up a bit).
To the bowl with the sugar, add the all-purpose flour, white whole
wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
To the bowl with the rested orange juice and milk mixture, add the
eggs, melted butter, and honey.
Pour the liquid ingredients over the dry ingredients. With a rubber
spatula, fold gently to combine, stopping as soon as the flour
disappears. The batter will be lumpy. Very gently stir in the
cranberries. With a muffin scoop, large spoon, or measuring cup,
divide the batter evenly among the muffin cups.
Bake the muffins for 20 to 22 minutes, until the tops are golden, the
muffins spring back lightly when touched, and a toothpick inserted in
the center of a muffin comes out clean. Place the pan on a wire rack
to cool for 5 minutes, then gently remove each muffin from the pan
and place on the rack to finish cooling completely (don't leave the
muffins in the pan for longer or they may start to steam and become
soggy). The muffins will be very delicate at first but will firm up
as they cool.
While the muffins cool, make the glaze: to the bowl with the reserved
orange juice, add the powdered sugar. Whisk until smooth. Drizzle
over the cooled muffins.
TO STORE: Store muffins in a paper towel-lined airtight storage
container at room temperature for up to 4 days.
TO FREEZE: Freeze muffins in an airtight freezer-safe storage
container for up to 3 months. Thaw and enjoy as desired. I like to
individually wrap the muffins first, so I can use them for quick
breakfasts and snacks.
Cal 186, Fat 7g, Carb 29g, Fiber 2g, Pro 4g
Review: Seriously one of the best muffin recipes I've ever made.
There are so much better than anything store bought. The recipe is
simple and they don't take long to make.
Review: The muffins were fantastic! A bit labor intensive but
definitely worth it. My hubby loved them as did I.
Review: Yum! These muffins came out beautifully and were well worth
the time and effort. I made them as written... I highly recommend
your recipe, Erin! I made half the amount of Orange icing to save on
some calories but to allow us the treat of some having that "little
extra" pizzazz.
Review: Wow these are truly amazing! Light, fluffy, sweet (even
without the glaze!) and so festive. Every bite I either got a burst
of cranberry, orange, or both at the same time.
Side note-I cooked them for about 18 minutes and would not have
cooked them any longer, but I believe my oven runs slightly hot.
Review: This was scrumptious!! It is the smell of Christmas!!
They not only are fragrant, and delicious, but are so pretty to look at!
Thank you! This is a keeper not only for Christmas but for any day of the year!
S(Internet address):
https://www.wellplated.com/cranberry-orange-muffins/
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Per Serving (excluding unknown items): 223 Calories; 7g Fat (29.3%
calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber;
53mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 1216