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    You are in: Home / Recipes / Dried Cranberry and Orange Muffins Recipe
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    Dried Cranberry and Orange Muffins

    Dried Cranberry and Orange Muffins. Photo by Chef #1548821

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Lvs2Cook's Note:

    This recipe came from the cookbook More Muffins. It's great in the fall with your coffee!

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    Units: US | Metric


    1. 1
      Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
    2. 2
      In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
    3. 3
      Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
    4. 4
      Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.

    Ratings & Reviews:

    • on February 10, 2010


      Yummy! Moist and not-too-sweet! If you want as a dessert, you may want to increase sugar, but it is a great complement to a cup of coffee. I substituted orange extract for the vanilla and used dried orange peel instead of fresh zest -- also did not have buttermilk, so substituted 1 TBSP white vinegar and milk to make a cup. . . made mine with pecans. Note that they "looked" done (lightly browned) at 15 minutes, so the toothpick test is necessary -- they were still batter in the middle. . . ended up with 20 minutes.

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    • on June 28, 2009


      I made this recipe today. I used orange juice and milk to the amount needed. I boiled the cranberries in orange juice. I also used white sugar and not brown. I would add more zest next time and decrease the baking soda just a bit. Nice and moist muffin.

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    • on November 26, 2008


      My muffins turned out OK. I used 3/4 cup brown sugar like suggested in other reviews and soaked my dried cranberries. It turned out a bit too sweet and the cranberries lost a lot of flavor (probably in soaking). The muffins taste like orange sweet bread. Since I did not follow the recipe as posted, I still gave it 4 stars because I think I'd like it better if I did not make the changes.

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    Read All Reviews (6)


    Nutritional Facts for Dried Cranberry and Orange Muffins

    Serving Size: 1 (917 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 225.6
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 1.3 g
    Cholesterol 18.4 mg
    Sodium 264.7 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 1.1 g
    Sugars 13.2 g
    Protein 4.1 g

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