100% Whole Wheat Cranberry Nut Muffins
100% Whole Wheat Cranberry Nut Muffins recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
orange juice
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | large |
eggs
well beaten |
|
| 1 ½ | cups |
cranberries
fresh or frozen, coarsely chopped |
|
| 1 | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
orange juice
|
|
| 15 | ml |
orange zest
grated |
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1 | large |
eggs
well beaten |
|
| 355 | ml |
cranberries
fresh or frozen, coarsely chopped |
|
| 237 | ml |
nuts
chopped, optional |
|
Directions
In a medium mixer bowl, mix the flour, sugar, baking powder, salt and the baking soda together.
Stir in the orange juice, orange peel, shortening and the egg.
Mix until well blended.
Stir in the cranberries and the nuts, if used, and turn into greased muffin tins.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until done.
Use a shorter baking time if small muffin tins are used.
