Cranberry-Orange Muffins

Yield: 16 servings (serving size: 1 muffin)
Source: Cooking Light, NOVEMBER 2005
CL Comments: Bake these a day ahead, and store cooled muffins in an airtight container. Freeze any leftovers in heavy-duty zip-top plastic bags.
Amy's Comments: Well, I made these almost to the letter. I didnt have any oranges to zest, so I left that out. I also didnt feel like bothering with walnuts, so I didnt include those (I am certain that will keep the points down too!). They were tasty - a little sticky even. We enjoyed them, though.


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)
1/3 cup chopped walnuts, toasted
Cooking spray


  1. Preheat oven to 400°.
  2. 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.
  3. 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 and walnuts. 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.


Healthy Units: 3 per serving
CALORIES 169(30% from fat); FAT 5.6g (sat 0.5g,mono 2.5g,poly 2.4g); PROTEIN 2.5g; CHOLESTEROL 2.4mg; CALCIUM 35mg; SODIUM 236mg; FIBER 1.3g; IRON 1mg; CARBOHYDRATE 27.9g

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