Fat Free Cranberry Orange Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Steps:

• Add orange juice concentrate, warm water and cranberries and let sit a minute.
• Beat sugar and egg and milk and add to cranberry mixture.
• Blend well the sour cream and extract into other wet ingredients.
• Dump on top of the wet mixture the flour, baking powder, soda, zest and salt and gently fold this into the wet ingredients until just combined.
• Spray muffin tin with cooking spray.
• Drop mixture into 6-9 spaces in muffin tin about 3/4 full each.
• Bake at 375 for 20-25 minutes.

Steps:

• whisk together the dry, then the wet. gradually whisk in the dry to the wet. fold in cranberries and bake 16-18 minutes at 400, make sure you grease the cups!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
• Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.