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15 min.
19 min.
8 muffins

Cranberry-Orange Muffins


  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Martha White® Self-Rising Flour
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • 3/4 cup milk
  • 1/3 cup melted butter
  • 1 large egg
  • 1 cup chopped fresh cranberries
  • 1/2 cup chopped walnuts

Preparation Directions

  1. HEAT oven to 400ºF. Line 8 muffin cups with paper baking cups or spray cups with no-stick cooking spray. Combine flour, sugar, and orange peel in medium bowl; mix well.
  2. COMBINE milk, butter and eggs in small bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened (batter will be slightly lumpy). Fold in cranberries and walnuts. Fill muffin cups 2/3 full.
  3. BAKE 18 to 20 minuters or until golden brown.

Nutritional Information Per Serving

Serving Size (1/8), Calories 300 (Calories from Fat 130), Total Fat 14g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 50mg, Sodium 420mg, Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 14g), Protein 6g; Percent Daily Value*: Vitamin A 0%, Vitamin C 4%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.