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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:
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:
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
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