Cranberry Orange Muffins

A delicious muffin that is moist and light. Easy to make. Freezes well so you can make a batch, freeze and easily defrost for a quick, filling breakfast on the go.




2 cups all purpose flour ½ cup Splenda for baking (or 1 cup sugar) 1½ teaspoon baking powder ¾ teaspoon salt ½ teaspoon baking soda 2 tablespoon canola or vegetable oil ½ tablespoon dried orange peel ¾ cup orange juice 1 cup craisins 1 well beaten egg (½ cup chopped nuts, optional) To intensify flavor, use 1 tablespoon fresh orange peel and fresh squeezed juice as well as chopped fresh cranberries

Nutritional information

No nutrition information available


Mix all dry ingredients (flour through baking soda). On low speed, stir in juice, peel, egg and shortening. Increase speed and mix well. Add craisins and nuts, if desired. Turn into greased muffin (cupcake) tins and bake for 35-40 minutes or until inserted toothpick comes out dry. Delicious straight from oven or for days afterwards.