- 16
Ingredients
- 2 cups all-purpose flour (about 9 ounces)
- 1 cup sugar, divided
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons grated orange rind
- 3/4 cup orange juice (about 1 large orange)
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 2 cups coarsely chopped fresh cranberries (about 8 ounces)
- Cooking spray
- 1/3 C. chopped walnuts, toasted (optional)
Preparation
Step 1
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
169cal, 5.6g fat, 27.9g carb, 1.3g fiber, 236mg sod