Cranberry-Orange Muffins

Vegetarian
Dairy Free
Health score
1%
Cranberry-Orange Muffins
45 min.
16
170kcal

Suggestions


If you're searching for a delightful treat to brighten your morning, look no further than these scrumptious Cranberry-Orange Muffins! Perfectly combining the tartness of fresh cranberries with the zesty flavor of orange, these muffins are an exhilarating addition to your breakfast or brunch table. Not only are they vegetarian and dairy-free, but they also whip up in just 45 minutes, making them an ideal choice for busy mornings or impromptu gatherings with friends and family.

Imagine the aroma of these muffins wafting through your kitchen as they bake to golden perfection. With a light and fluffy texture, their vibrant flavors will awaken your senses and put a smile on your face. Each bite offers a delightful mix of sweetness from the sugar and the natural tang of cranberries, all beautifully enhanced by the citrus notes of fresh orange juice and zest.

Whether enjoyed on their own or paired with a cup of your favorite coffee or tea, these muffins are sure to become a beloved staple in your home. Plus, with only 170 calories per muffin, you can indulge without guilt! So, gather your ingredients, preheat your oven, and get ready to impress everyone with these mouthwatering Cranberry-Orange Muffins – a simple yet elegant way to make your mornings even more special.

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.3 cup canola oil 
  • ounces cranberries fresh coarsely chopped
  • large eggs lightly beaten
  • ounces flour all-purpose
  • 0.8 cup orange juice ( 1 large orange)
  • teaspoons orange rind grated
  • teaspoon salt 
  • cup sugar divided
  • 0.3 cup walnuts toasted chopped

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • wire rack
  • spatula
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar.
  3. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
  4. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk.
  5. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray.
  6. Sprinkle evenly with reserved sugar.
  7. Bake at 400 for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

Nutrition Facts

Calories170kcal
Protein5.92%
Fat29.25%
Carbs64.83%

Properties

Glycemic Index
22.13
Glycemic Load
18.81
Inflammation Score
-2
Nutrition Score
4.5334782496743%

Flavonoids

Cyanidin
6.65mg
Delphinidin
1.09mg
Malvidin
0.06mg
Pelargonidin
0.05mg
Peonidin
6.97mg
Catechin
0.06mg
Epigallocatechin
0.1mg
Epicatechin
0.62mg
Epigallocatechin 3-gallate
0.14mg
Eriodictyol
0.02mg
Hesperetin
1.39mg
Naringenin
0.25mg
Kaempferol
0.02mg
Myricetin
0.95mg
Quercetin
2.13mg

Nutrients percent of daily need

Calories:169.71kcal
8.49%
Fat:5.62g
8.65%
Saturated Fat:0.53g
3.33%
Carbohydrates:28.05g
9.35%
Net Carbohydrates:26.9g
9.78%
Sugar:14.18g
15.75%
Cholesterol:11.63mg
3.88%
Sodium:224.63mg
9.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.56g
5.12%
Manganese:0.25mg
12.32%
Vitamin C:8.17mg
9.9%
Vitamin B1:0.15mg
9.81%
Selenium:6.59µg
9.41%
Folate:36.74µg
9.19%
Vitamin B2:0.11mg
6.21%
Vitamin E:0.86mg
5.76%
Iron:0.97mg
5.4%
Vitamin B3:1.03mg
5.17%
Fiber:1.15g
4.62%
Phosphorus:43.65mg
4.36%
Copper:0.08mg
3.91%
Vitamin K:3.34µg
3.18%
Calcium:31.6mg
3.16%
Magnesium:10.02mg
2.51%
Vitamin B5:0.2mg
1.97%
Potassium:67.6mg
1.93%
Vitamin B6:0.04mg
1.93%
Zinc:0.25mg
1.65%
Source:My Recipes