Nutritional Info

Nutrition Facts

Serving Size 1 (44g)

Calories 138
Calories from Fat 37 (27%)
Amount Per Serving %DIV
Total Fat 4.1g 6%
Saturated Fat 0.7g 4%
Monounsaturated Fat 2g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 23.2mg 8%
Sodium 187.4mg 8%
Potassium 57.6mg 1%
Total Carbohydrate 20.2g 7%
Dietary Fiber 0.8g 3%
Sugars 0.5g
Protein 4.1g 8%

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Recipe Description
I love serving these tasty muffins during the winter holidays. They are so easy and quick to prepare, and my family loves them.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  orange juice, boiling
1 3/4 Cup(c)  all purpose flour
1/2 Cup(c)  yellow cornmeal
2 1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1/2 Cup(c)  egg substitute
2 Tablespoon(T)  non fat buttermilk
2 Tablespoon(T)  canola oil
2 Teaspoon(t)  orange rind, freshly grated
2 Tablespoon(T)  sugar
2 Tablespoon(T)  non fat buttermilk
1/3 Cup(c)  dried cranberries, chopped
1/3 Cup(c)  sugar, divided


Combine cranberries and 2 tablespoons sugar in a small bowl, mixing well. Stir in boiling orange juice. Set aside for 15 minutes to soften cranberries. Preheat oven to 400° F. Combine flour, cornmeal, remaining 1/3 cup sugar, baking powder, baking soda and salt. In another bowl, combine egg substitute, buttermilk, oil and orange rind, mixing well. Add cranberry mixture, stirring just until combined. Spoon batter evenly into muffin cups coated with cooking spray. Bake for 15 minutes, or until golden. Let cool in pan 2 or 3 minutes. Serve warm.

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Cranberry Orange Muffins
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