Breakfast

Cranberry-Orange Muffins

Name: Cranberry-Orange Muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 cup butter, softened; 2/3 cup dried cranberries, coarsely chopped; 1 large egg; 1 large egg white; 1/3 cup fat-free buttermilk; 1 1/2 cups all-purpose flour; 2 teaspoons grated orange rind; 1/4 cup part-skim ricotta cheese; 1/4 teaspoon salt; 3/4 cup sugar; 3 tablespoons yellow cornmeal

5 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves12

Per Serving$0.28

Cranberry-Orange Muffins is a breakfast that serves 12. One portion of this dish contains roughly 4g of protein, 5g of fat, and a total of 187 calories. For 28 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe.

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Method:

1
Preheat oven to 37
2
Lightly spoon flour into dry measuring cups; level with a knife.
3
Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk.
4
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
5
Add rind, and beat to combine.
6
Add egg and egg white, 1 at a time, beating well after each addition.
7
Combine buttermilk and ricotta, stirring well with a whisk.
8
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.
9
Bake at 375 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.