• 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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Ingredients

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Directions

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  • 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.

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  • 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; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 29 mg cholesterol; 306 mg sodium. 65 mg potassium; 27 g carbohydrates; 1 g fiber; 10 g sugar; 3 g protein; 0 g trans fatty acid; 0 RE vitamin a; 146 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 1 mg iron;

Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1