Cranberry Orange Muffin Mix
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Muffins made from a ready A-B-C muffin base mix with fresh or frozen cranberries, orange juice and orange peel. Makes 12 muffins.
Ingredients
- 2 eggs
- 1 1/4 teaspoons vanilla
- 1 cup water
- 1/2 cup oil or pureed applesauce
- 2 3/4 cups A-B-C muffin mix
- 1 cup chopped fresh or frozen cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup orange juice
- 1 tablespoon orange peel
- Confectioners sugar for dusting (optional)
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 350°F and grease a 12-cup muffin tin.
- Stir the muffin mix, water, eggs, orange juice, vanilla, oil or applesauce, and orange peel together only until blended, keeping the batter a little lumpy.
- Gently fold in the cranberries and nuts.
- Divide the batter among the cups and bake for 18 to 20 minutes.
- Let cool briefly in the pan, then move to a wire rack and dust with sugar if you like.
Notes
Uses the A-B-C Muffin Base Mix. Storage: up to 2 days at room temperature or 4 days refrigerated; individually wrapped and frozen up to 3 months; reheat frozen muffin in microwave about 18 seconds.
Nutrition
Serving: 65g | Calories: 258kcal | Carbohydrates: 30g | Protein: 4.5g | Fat: 14g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 101mg | Fiber: 1.7g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 2.7mg | Calcium: 106mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 muffins; oil or pureed applesauce (the first choice counted), A-B-C muffin mix counted as baking mix (as complete pancake/baking mix), chopped fresh or frozen cranberries (the first choice counted), chopped pecans or walnuts (the first choice counted). Brands and portions vary, so use it only as an approximation.
