Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 8 Ratings

Muffins made with shredded orange peel and fresh cranberries make a tasty breakfast treat for on the go.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
15 mins
cool:
10 mins
total:
45 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Grease twelve to fourteen 2 1/2-inch muffin cups or line with paper bake cups. In a medium mixing bowl, toss cranberries with 2 tablespoons sugar; set aside.

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  • In a large bowl, combine flour, 1/3 to 1/2 cup sugar, the baking powder, orange peel, and salt; stir well. In a small bowl, combine egg, buttermilk, and butter. Make a well in center of flour mixture; add egg mixture and cranberries. Stir just until moistened (batter should be lumpy). Spoon into prepared muffin cups. Sprinkle tops with coarse sugar.

  • Bake muffins about 15 minutes or until golden and a toothpick inserted comes out clean. Cool on a wire rack. Serve warm.

Nutrition Facts

163 calories; fat 5g; cholesterol 29mg; saturated fat 3g; carbohydrates 27g; mono fat 1g; insoluble fiber 1g; sugars 10g; protein 3g; vitamin a 145.8IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 306mg; potassium 65mg; calcium 121.2mg; iron 1.3mg.
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