Cranberry-orange muffins
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 15 • Difficulty: Easy
The surprising tool that will help you transfer batter from the bowl to the muffin tin is waiting in your utensil drawer: an ice cream scoop! It’ll cut way down on batter drips that end up getting baked onto the top of the muffin tin. If you like to use paper liners, be sure to spray them with nonstick spray before adding the batter.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
2 cup(s)
Sugar
⅔ cup(s), divided
Dried cranberries
½ cup(s), chopped
Orange zest
2 tsp
Baking powder
2 tsp
Pumpkin pie spice
1 tsp
Baking soda
½ tsp
Table salt
¼ tsp
1% low fat buttermilk
1 cup(s)
Egg
1 large egg(s)
Salted butter
2 Tbsp, melted
Instructions
1
Preheat oven to 400°F.
2
In a large bowl, whisk flour, ½ cup sugar, cranberries, orange zest, baking powder, pumpkin pie spice, baking soda, and salt. In center of mixture, make a well. In a medium bowl, whisk buttermilk, egg, and butter. To well in center of flour mixture, add buttermilk mixture, stirring until just moist.
3
Coat 15 muffin cups (or paper liners) with nonstick spray. Spoon in batter; sprinkle evenly with remaining 2 tbsp plus 2 tsp sugar. Bake until muffins spring back when touched lightly in center, about 25 minutes.
4
Remove muffins from tin immediately; let cool on a wire rack.
5
Serving size: 1 muffin
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