Cranberry-Orange Muffins


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This is the perfect fall muffin!

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

12 muffins


  • 1/3 C. milk
  • 1/4 C. vegetable oil
  • 1 lg. egg
  • 2 C. all-purpose flour
  • 1/2 C. packed brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. grated orange peel
  • 1 C. coarsely chopped cranberries

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Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups with shortening, spray with cooking spray or line with paper baking cups.

In large bowl, beat milk,banana oil,grated orange peel and egg with fork or wire whisk until well mixed. Stir in flour,sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in cranberries. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.

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