Cranberry-Orange Muffins

Bake these cranberry orange muffins a day ahead, and once they've cooled, store in an airtight container. Freeze any leftovers in heavy-duty zip-top plastic bags.

Yield: 16 servings (serving size: 1 muffin)

Ingredients

• 2  cups  all-purpose flour (about 9 ounces)
• 1  cup  sugar, divided
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  salt
• 1/2  teaspoon  baking soda
• 2  teaspoons  grated orange rind
• 3/4  cup  orange juice (about 1 large orange)
• 1/4  cup  canola oil
• 1  large egg, lightly beaten
• 2  cups  coarsely chopped fresh cranberries (about 8 ounces)
• 1/3  cup  chopped walnuts, toasted
• Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.

Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. 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.

Nutritional Information

Calories:

169 (30% from fat)

Fat:

5.6g (sat 0.5g,mono 2.5g,poly 2.4g)

Protein:

2.5g

Carbohydrate:

27.9g

Fiber:

1.3g

Cholesterol:

2.4mg

Iron:

1mg

Sodium:

236mg

Calcium:

35mg