Cranberry Orange Muffin

Primary Prep, Ingredients & Nutritional Info

Start with: 1/2 Cup Water, 1/3 Cup Vegetable Oil, 2 Eggs

Just three easy steps

// Heat oven to 400°F. Lightly grease pan or line muffin pan with paper baking cups.
// STIR together water, oil, eggs and mun mix until blended. Gently stir undrained cranberries into batter. FILL mun 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 1 tbsp all-purpose flour and an additional 2 tbsps water.

Yield	Temperature	Bake Time
26-30 Mini Muffins	400°F	12-14 minutes
12 Standard Muffins	400°F	18-20 minutes
8x4–inch Loaf Pan	350°F	45-50 minutes

Nutrition

Nutrition Facts

Serving Size: 1/4 cup muffin mix (35g) & 2 tsp cranberries (9g)

Servings Per Container: about 12

Amount Per Serving		Mix	As Prepared*
Calories		140	210
Calories from Fat		20	80
		% Daily Value
Total Fat	2g	3%	14%
Saturated Fat	1g	5%	13%
Trans Fat	0g
Cholesterol	0mg	0%	10%
Sodium	200mg	8%	9%
Total Carbohydrate	30g	10%	10%
Dietary Fiber	<1g	3%	3%
Sugars	16g
Protein	1g
Vitamin A		0%	0%
Vitamin C		0%	0%
Calcium		0%	0%
Iron		4%	4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

MUFFIN MIX INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), sugar, palm and soybean oil, dextrose, food starch-modified, salt, leavening (baking soda, sodium aluminum phosphate), dried orange peel, natural and artificial flavors (contains milk derivatives), sodium stearoyl lactylate, citric acid, xanthan gum. Freshness preserved with BHA.

CRANBERRIES AND ORANGE PEEL INGREDIENTS: Sliced cranberries, water, sugar, orange peel.

CONTAINS: Wheat and milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

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Prep 20 min Total Time 1 hr 20 min Servings 12

Ingredients

1 package Krusteaz Cranberry Orange Muffin Mix
1/2 cup water
1/3 cup vegetable oil
2 eggs
1/2 tsp almond extract
1 can cranberries (enclosed)
3 fresh plums, thinly sliced
1. //Preheat oven to 350°F. Lightly grease 9-inch spring form pan.
2. //2Stir together water, oil, eggs, almond extract and muffin mix until blended. Gently stir in undrained cranberries into batter.
3. //Spoon batter into pan. Arrange plum slices evenly over batter.
4. //Bake 45-50 minutes or until toothpick inserted into center comes out clean. Makes 12 servings.