Cranberry Orange Muffin
Made with real orange zest and cranberries, these muffins are a refreshing pick-me-up on a summer day.
START WITH:
1/2 Cup Water
1/2 Cup Vegetable Oil
2 Eggs
STEP 1
HEAT oven to 400°F. Line muffin pan with paper baking cups or lightly grease.
STEP 2
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.
STEP 3
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.
| Yield | Temperature | Bake Time |
| 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.
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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. |
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INGREDIENTS:
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.
CONTAINS: Wheat.
May contain milk, eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
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Make it your own with these easy ways to add to the box directions.
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