Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 105
Calories from Fat 11 (10%)
Amount Per Serving %DIV
Total Fat 1.2g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 46mg 15%
Sodium 101.4mg 4%
Potassium 80.4mg 2%
Total Carbohydrate 19.7g 7%
Dietary Fiber 0.6g 3%
Sugars 1.3g
Protein 3.1g 6%

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Recipe Description
You can freeze these muffins in zip top plastic freezer bags. Thaw at room temperature, or microwave frozen muffins on high 15 to 30 seconds.
Prep time
15 min
Cook time
20 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/3 Cup(c)  all purpose flour
3/4 Cup(c)  sugar
1/2 Cup(c)  yellow cornmeal
2 Teaspoon(t)  baking powder
3/4 Cup(c)  buttermilk
1/4 Cup(c)  orange juice
3 Tablespoon(T)  butter, melted
1   egg, lightly beaten
1 Cup(c)  cranberries

Preparation

Stir together first 4 ingredients in a large bowl. Make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paperlined muffin cups, filling two thirds full. Bake at 425 degrees F for 20 minutes, or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks, and let cool 15 minutes. Serve warm or at room temperature.

Additional notes

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