Cranberry-orange muffins
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
If you don't have buttermilk on hand, put 1 tablespoon lemon juice or vinegar* in a glass measure and add enough milk to make 1 cup. Stir, then let stand 5 minutes.
Ingredients
All-purpose flour
2 cup(s)
Sugar
⅔ cup(s), divided
Dried cranberries
½ cup(s), chopped
Orange zest
2 tsp(s)
Baking powder
2 tsp(s)
Pumpkin pie spice
1 tsp(s)
Baking soda
½ tsp(s)
Table salt
¼ tsp(s)
1% low-fat buttermilk
1 cup(s)
Salted butter
2 tbsp(s), melted
Egg
1 large, lightly beaten
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 400°F.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1⁄2 cup sugar and next six ingredients in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, butter and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
3
Spoon batter into 15 muffin cups coated with cooking spray; sprinkle evenly with remaining sugar. Bake at 400°F for 20 to 30 minutes, or until muffins are golden and spring back when touched lightly in center.
4
Remove muffins from pan immediately; cool on a wire rack.
5
Serving size: 1 muffin
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