Recipe Details
Ingredients
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1 ½cupsall-purpose flour
-
3teaspoonsbaking powder
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¼teaspoonsalt
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¼cupwhite sugar
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¼cupvegetable oil
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1largeegg, beaten
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1cuporange juice
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1tablespoonorange zest
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1 ½cupschopped cranberries
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
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Sift flour, baking powder, and salt together into a bowl.
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Beat sugar and vegetable oil in a large bowl with an electric mixer until light, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories136 | |
| % Daily Value * | |
| Total Fat 5g |
7% |
| Saturated Fat 1g |
4% |
| Cholesterol 16mg |
5% |
| Sodium 177mg |
8% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 1g |
4% |
| Total Sugars 7g |
|
| Protein 2g |
5% |
| Vitamin C 13mg |
14% |
| Calcium 76mg |
6% |
| Iron 1mg |
6% |
| Potassium 77mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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