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Cranberry-orange muffins

7
7
7
SmartPoints® value per serving
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

Baking powder

2 tsp

Pumpkin pie spice

1 tsp

Baking soda

½ tsp

Table salt

¼ tsp

Low-fat buttermilk

1 cup(s), low-fat (1%)

Salted butter

2 Tbsp, melted

Egg(s)

1 large egg(s), 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. Yield: 15 servings (serving size: 1 muffin).

Notes

*Distilled white, cider or white wine vinegar will work.

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