Canberry-Orange Muffins
  • Servings: 12
  • 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
  1. In a mixing bowl, cream butter and sugar.
  2. Beat in egg and orange peel.
  3. Combine dry ingredients; add to creamed mixture alternately w/ juice.
  4. Fold in cranberries and walnuts.
  5. Pour into muffin pan.
  6. Bake at 350F for 20-25 min or until toothpick comes out clean.
  7. 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