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Orange Cranberry Muffins
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Rating: 4.1/5 (35 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 297
% Daily Value**
Total Fat 13g
21%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 24mg
8%
Sodium 160mg
7%
Total Carbohydrate 42g
14%
Dietary Fiber 2g
6%
Sugars 25g
Protein 4g
Vitamin A  1%Vitamin C  16%
Calcium  6%Iron  2%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Cranberry Muffins

Recipe Tags: Muffin Recipes

Date Added: August 20, 2015

Ingredients:

1 Orange
3/4 cup Dried Cranberry
1 Egg
3/4 cup Milk
2/3 cup Vegetable Oil
1 1/2 cups Flour
2 1/2 tablespoons Flour
1 cup Sugar
2 tablespoons Sugar
1 1/8 teaspoons Baking Powder
3/4 teaspoon Salt
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Directions:

1. The night before: Grate the orange rind.

2. Squeeze the juice from the orange. Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.

3. The next day: Preheat oven to 400 degrees. Mix the egg, milk and vegetable oil in a small bowl.

4. Sift together the flour, sugar, baking powder, and salt in a large bowl.

5. Add the cranberries (with the juice and rind) to the flour mixture.

6. Add the liquid mixture to the dry mixture. The batter will be runnier than most muffin batters but that's the way it should be.

7. Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Sulfites, Natural Sweeteners, Oranges allergies.
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