Orange Cranberry Muffins
Orange Cranberry Muffins
Please rate the Orange Cranberry Muffin
The sweetness of citrus, along with the tart taste of cranberry, is a wonderful combination to blend together for a breakfast muffin that is sure to get rave reviews. This recipe was taken from the magazine: Victoria's Classics but with some variations in the ingredients. Originally calling for pumpkin puree, I replaced it with whole cranberry sauce. I also included chia seeds, which have a mild, nutty flavor.
Chia is actuallythe Salvia hispanica seed and is high in Omega-3, (alpha-linolenic acid, or ALA), which helps to decrease cholesterol and maintain cardiovascular health; Omega-6, (linoleum acid, or LA), and fiber. Each tablespoon is only 60 calories, and can easily be added to cereal, yogurt, or in recipes such as breads and muffins.
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Ingredients
- 1 cup sugar
- 1/2 cup whole cranberry sauce, fresh or canned
- 2 Tablespoons vegetable oil
- 1 large egg
- 1 Tablespoon orange juice, fresh squeezed or bottled
- 1 teaspoon orange zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 teasppon ground ginger
- 1/2 teaspoon salt
- 1 Tablespoon Chia seeds
- 1 (8 oz) container marscapone
- 1/4 cup confectioner's sugar
How to make Orange Cranberry Muffins
- Preheat oven to 350 degrees. Spray a 12 cup muffin pan with nonstick spray and set aside.
- In a medium bowl, combine sugar, cranberry sauce, oil, egg, orange juice, and orange zest, and mix until thoroughly combined.
- In a separate medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Add flour mixture to cranberry mixture, and stir until just combined.
- Distribute batter evenly in muffin cups. Bake for 18 minutes, or until a wooden pick inserted in the centers comes out clean.
- Optional: if desired, sift confectioner's sugar on top of some of the muffins, a light dusting will do. On others, spread marscapone over the tops when thoroughly cooled. Add orange zest if desire.