Cranberry Orange Corn Muffins
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WW Freestyle: 10
This easy Cranberry Orange Corn Muffin recipe makes traditional, orange-flavored cornbread muffins studded with fresh cranberries. Perfect for Christmas!
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- 3/4 cup sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup plus 2 tablespoons Mazola® Corn Oil
- 2 eggs
- 1 cup chopped fresh cranberries
- 1 tablespoon orange zest
Instructions
- Preheat oven to 400?F.
- Grease a standard 12-cup muffin pan with cooking spray, or line with paper baking cups. Set aside.
- Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the milk, oil and eggs.
- Add milk mixture to flour mixture and stir just until flour is moistened.
- Stir in cranberries and orange zest. Batter will be thick.
- Divide batter evenly into prepared muffin pan.
- Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
- Transfer muffins to a wire rack to cool.
- Serve.
Nutrition Facts
Cranberry Orange Corn Muffins
Amount Per Serving
Calories 282
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Cholesterol 29mg10%
Sodium 173mg7%
Potassium 102mg3%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 69IU1%
Vitamin C 2mg2%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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