Ingredients for Wild Cranberry Orange Muffins
- 1 cup fresh cranberries (or 1 cup canned cranberries, drained)
- 1 tablespoon finely grated orange zest
- All Purpose Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or egg substitute)
- 1/2 cup fresh orange juice
- Vegetable Oil
- Pecans
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How to Make Wild Cranberry Orange Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, combine 1 cup fresh or canned cranberries (if using canned, drain well) and 1 tablespoon finely grated orange zest. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs (or egg substitute), 1/2 cup fresh orange juice, and 1/4 cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the cranberry-orange mixture and 1/2 cup chopped walnuts or pecans (optional).
- Fill muffin cups about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
39g
Fat
7g
Carbs
9g