Orange Cranberry Muffins

  • Cooking spray
  • 1 navel orange, cut into eighths
  • 1/2 cup orange juice
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup dried cranberries, chopped
  1. Preheat the oven to 375°F. Coat a standard-size 12-cup muffin tin with cooking spray.
  2. Put the orange wedges, orange juice, egg and oil into a blender and blend until smooth.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt; whisk to incorporate. Make a well in the center of the dry ingredients; pour the orange mixture into it and stir to make a thick batter. Stir in the cranberries.
  4. Divide the mixture among the muffin tins, filling the tins about 3/4 full, and bake until the muffins are golden and push back when gently pressed, 20 to 25 minutes. Let cool on a rack and enjoy warm or toasted.

Nutritional Information:
Calories 175
Total Fat 5g
Saturated Fat 0g
Total Carbohydrates 31g
Fiber 1g
Protein 2g

 

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Orange Cranberry Muffins
Servings
Servings

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