Cranberry-Orange Muffins

By dashy_65

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)

Details

Servings 16
Adapted from find.myrecipes.com

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