Cranberry Orange Muffins

Created With: Baking Mix - Whole Wheat

So many of you asked us about making Cranberry Orange Muffins that we created a recipe for you.  We got a big thumbs-up from all our taste testers for this moist, tart muffin.  Then one of our customers, YP in Cheyenne, WY used the basics of this recipe to create her Cranberry Orange Oat Muffins using our Oat Bran Baking Mix.  Whichever way you make them -- wheat or oat -- , they are delicious.

Preheat oven to 375 degrees.  Lightly coat non-stick muffin pans with cooking spray.

Grate the zest from two large oranges.  This should yield 1 tablespoon of grated orange zest.  Squeeze the juice from the two oranges, yielding 1/2 cup juice.  Set aside.

Place one box of Southaven Farm Whole Wheat Baking Mix in a bowl.  Add 1 tablespoon grated orange zest (see above) and 1/2 cup dried cranberries.  Mix to combine and set aside.

In a large bowl, whisk together 1/2 cup orange juice (see above), 1 cup fat free milk, 1 cup fat free plain yogurt, and 1 cup Splenda granular.  Add baking mix mixture, stirring just to moisten.  Spoon batter into prepared pans, using about 1/4 cup for each muffin.  Bake 19-23 minutes or until wooden pick comes out almost dry.  Remove from oven and allow to cool in pan for 5 minutes.  Yield:  14 muffins.

If you would prefer to use sugar instead of Splenda, reduce the amount of milk to 3/4 cup and use 3/4 cup sugar.  If batter appears too thick, increase milk (or water) up to 4 tablespoons to make the batter light.  Proceed with all other instructions.  Yield:  16 muffins.


NUTRITION INFORMATION per muffin (1 of 14), using all fat-free dairy products and Splenda:
130 calories, 0.5 grams fat, 3.5 grams fiber, 25 grams carbohydrate

NUTRITION INFORMATION per muffin (1 of 16), using all fat-free dairy products and sugar:
145 calories, 0.5 grams fat, 3 grams fiber, 31 grams carbohydrate