Why I Love This Recipe
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
Ingredients You'll Need
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.