Cranberry Orange Muffins
 
Recipe Yield: 12 muffins

What You'll Need

  • 1 cup Aunt Jemima┬« Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1 cup 2% milk
  • 1/3 cup vegetable oil
  • 1 egg, slightly beaten
  • 1 Tbsp. fresh orange zest
  • 1 tsp. vanilla extract
  • 3/4 cup sweetened dried cranberries

Products in Recipe:

Original Original Complete Buttermilk Buttermilk Complete

What You'll Do

1 Preheat oven to 400° F.
2 Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups.
3 For muffin, combine pancake mix, flour, sugar, baking powder and cinnamon in medium bowl.
4 In small bowl, combine milk, oil, egg, orange zest and vanilla; add to flour mixture.
5 Mix just until dry ingredients are moistened. Mix in cranberries just until blended.
6 Fill muffin cups 3/4 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
7 Cool 2 minutes in pan. Remove to cooling rack.

    Products in Recipe:

    Original Original Complete Buttermilk Buttermilk Complete

    Cooking Tips & Variations

    • For a lower cholesterol, lower fat muffin, use skim milk, decrease oil to 3 Tbsp. and substitute 2 egg whites for 1 egg. Proceed as recipe directs.
    • Fresh Cranberries: Substitute 1 cup, coarsely chopped fresh or frozen cranberries for dried cranberries and increase sugar to 3/4 cups.
    • Aunt Jemima┬« Original Pancake & Waffle mix was used for the nutritional analysis
    • This recipe was contributed by a loyal consumer and tested by a professional home economist.

    Nutrition Information

    Calories: 190, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 260mg, Total Carbohydrate: 29g, Sugars: 14g, Dietary Fiber: 1g, Protein: 3g