• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg (use egg beaters to make it healthier)
  • 1 tbsp grated orange peel
  • 1 cup all-purpose flour
  • 1 cup wheat flour
  • 1 tbsp. bran or fiber (optional)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup orange juice
  • 1 cup coarsely chopped walnuts
  • 1 cup cranberries


  • In a mixing bowl, cream butter and sugar.
  • Beat in egg and orange peel.
  • Combine dry ingredients; add to creamed mixture alternately w/ juice.
  • Fold in cranberries and walnuts.
  • Pour into muffin pan.
  • Bake at 350F for 20-25 min or until toothpick comes out clean.
  • Cool for a few min., then move to cooling rack.


These are mine and my mothers favorite muffins. We make these about every other week or 3 weeks. They usually taste better the day after you make them because the flavor soaks in.

Using eggbeaters, wheat flour and fiber makes this a healthier muffin; about 4 grams of fat per muffin

Categories: Bread  Muffin 

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