Moist Orange Cranberry Muffins – a delicious recipe with oranges, cranberries dried, eggs, milk, vegetable oil, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The night before: Grate the orange rind.
2
Squeeze the juice from the orange.
3
Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.
4
The next day: Preheat oven to 400F (200C).
5
Mix the egg, milk and vegetable oil in a small bowl.
6
Sift together the flour, sugar, baking powder, and salt in a large bowl.
7
Add the cranberries (with the juice and rind) to the flour mixture.
8
Add the liquid mixture to the dry mixture.
9
The batter will be runnier than most muffin batters -- but that's the way it should be.
10
Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes.
11
These muffins are very moist and tasty.
988
kcal
Calories
44
g
Fat
175
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 each oranges, 3/4 cup cranberries dried, 1 each eggs, 3/4 cup milk, and more.
Yes, Moist Orange Cranberry 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.
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