Orange-Cranberry Muffins
Minutes Prep time: 10
Minutes Total time: 25
Servings: 12
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 25
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1-1/3 cups all-purpose flour
3/4 cup quick-cooking rolled oats
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange juice
4 tablespoons Fleischmann's® Original-stick, melted (4 tbsp = 1/2 stick)
1 egg
1 teaspoon vanilla extract
1 cup dried cranberries
1 teaspoon shredded orange peel
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 40 mg | 4% |
Carbohydrate | 34 g | 11% |
Cholesterol | 16 mg | 5% |
Total Fat | 4 g | 7% |
Iron | 1 mg | 6% |
Calories | 181 kcal | 9% |
Sodium | 288 mg | 12% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 5% |
Sugars | 18 g | 2% |
Vitamin C | 7 mg | 12% |
Preheat oven to 425ºF. Spray 12 medium muffin cups with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
Whisk together orange juice, Fleischmann's, egg and vanilla in small bowl. Add to flour mixture; stir just until moistened. Do not overmix. Fold in cranberries and orange peel.
Fill each prepared muffin cup about 2/3 full. Bake 12 to 14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove muffins from pan and cool completely on rack.
Orange-Cranberry Muffins