Cranberry Muffins III

Zesty cranberry muffins made from scratch. The orange juice makes them so moist! The combination of orange and cranberry is excellent!


12 muffins


1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup granulated (white) sugar
1/4 cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 1/2 cups chopped cranberries


Preheat oven to 400°F (204°C). Prepare the muffin pan by 12 placing baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

Sift together flour, salt and baking powder; set aside.

In a medium bowl, beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest. Add flour mixture and stir just until mixed. Fold in cranberries. Fill prepared muffin cups 2/3 full.

Bake for 20 to 25 minutes, until a toothpick inserted into center of muffin comes out clean. After 5 minutes, remove from pan. Place on wire cooling rack to cool.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 25 minutes

Nutritional Information

Amount Per Serving: Calories: 136; Total Fat: 5.2 g; Cholesterol: 18 mg; Sodium: 177 mg; Total Carbs: 20.4 g; Dietary Fiber: 1.2 g; Protein: 2.3 g

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