Wild Cranberry Orange Muffins

Charlotte J's Note:

These would be nice to have on a Thanksgiving breakfast table. This came in an email this morning. I've never heard of bottled or canned cranberries before so when I make this I'm going to use 1 cup fresh cranberries chopped.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 muffins

• 1 cup bottled cranberries or 1 cup canned cranberries , drained
• 2 tablespoons orange peel , freshly grated
• 2 cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup egg substitute
• ½ cup orange juice
• ½ cup vegetable oil
• ½ cup pecans or ½ cup walnuts , chopped

Directions:

1. Mix cranberries and orange peel, and set aside.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a small bowl, combine egg substitute, orange juice, and oil.
4. Add all at once to the flour mixture.
5. Fold in cranberries and nuts.
6. Spoon batter into greased or paper-lined muffin cups.
7. Fill muffins cups about 2/3 full.
8. Bake in a preheated 375 degree oven for 25 minutes or until done.

Reviews

[Mikekey]

These were easy to make and tasted good, but were not quite sweet enough. I think that is because I used fresh berries, since I couldn't find the canned, and the canned would be sweetened. I used to see canned wild cranberries from Maine years ago, but couldn't find them. I just lightly chopped fresh. So perhaps a little more sugar mixed in with the berries and orange peel. They also make a rather small muffin, to get the yield of 12.