Cranberry-Orange Muffins Recipe

Name: Cranberry-Orange Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 3 tablespoons yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup sugar; 1/4 cup butter, softened; 2 teaspoons grated orange rind; 1 large egg; 1 large egg white; 1/3 cup fat-free buttermilk; 1/4 cup part-skim ricotta cheese; 2/3 cup dried cranberries, coarsely chopped; Cooking spray

Servings: persons

1 1/2 cups all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 large egg
1 large egg white
1/3 cup fat-free buttermilk
1/4 cup part-skim ricotta cheese
2/3 cup dried cranberries, coarsely chopped
Cooking spray

1
Preheat oven to 375u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.
3
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition.
4
Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3 tablespoons yellow cornmeal, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Cranberry-Orange Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Orange Muffins

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