Glaze: 1 cup powdered sugar, 1 tsp. fresh grated orange zest, 3-4 tsp. water to form glaze.
Preheat oven to 375ºF. Standard 12 muffin pan, greased.
- In a bowl, blend dry ingredients together, then add the dried cranberries and set aside.
- In a medium sized mixing bowl, beat eggs on low for 30 seconds. Add milk, oil, vanilla and orange zest; mix well.
- Pour dry ingredients into egg mixture and mix with a large spoon until just blended. Divide batter evenly between the muffin cups.
Bake at 375ºF for 20-22 min. or until a toothpick inserted comes out clean. Cool muffins in the pan for 5 min. In a small bowl, mix up the glaze using a spoon. Remove muffins from the pan and place them on a wire rack to cool. Glaze muffins with a heaping tsp. of glaze and serve muffins warm. Yield 12 muffins.
1/12 of recipe
Nutrient Single Serving
Protein (g) 2.68
Carbohydrates (g) 53.64
Fat (g) 7.45
Saturated Fat (g) 0.77
Cholesterol (mg)* 35.72
Sodium (mg) 311.79
Dietary Fiber (g)* 2.46
Print this Recipe