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Cranberry Orange Muffin Mix

Course Breakfast
Cuisine American
Keyword cranberry muffins, cranberry orange muffins, homemade muffin mix, muffin mix recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
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)

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.