Cranberry Orange Muffin
Made with real orange zest and cranberries, these muffins are a refreshing pick-me-up on a summer day.Where to Buy
1/2 Cup Water
1/2 Cup Vegetable Oil
HEAT oven to 400°F. Line muffin pan with paper baking cups or lightly grease.
STIR together water, oil, eggs and muffin mix until blended. Gently stir undrained cranberries into batter. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan.
BAKE as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.
|26-30 Mini Muffins||400°F||15-17 minutes|
|12 Standard Muffins||400°F||18-20 minutes|
|8x4-inch Loaf Pan||350°F||50-55 minutes|
For a zesty orange glaze, stir 1 cup powdered sugar with 2 Tbsp orange juice until smooth.
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
MUFFIN MIX INGREDIENTS: Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dextrose, food starch-modified, salt, leavening (baking soda, sodium aluminum phosphate), dried orange peel, arabic gum, natural flavor, soybean oil, tapioca starch, citric acid, xanthan gum.
CRANBERRIES AND ORANGE PEEL INGREDIENTS: Sliced cranberries, water, sugar, orange peel.
May contain milk, eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
Make it your own with these easy ways to add to the box directions.
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