Breakfast for 1

Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 3/4 tsp baking powder; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp ground ginger; 1/2 tsp salt; 2 tsp grated orange zest; 1/2 cup shortening; 3/4 cup orange juice; 2 large eggs; 1 tbsp vanilla extract; 3/4 cups coarsely chopped cranberries; 3/4 cups chopped pecans

These tender muffins combine cranberries, pecans, orange juice, and warm spices before baking until golden.

$4.05per serving $$$

35 minstart to table

1servings

American Vegetarian Dairy-free Kid-friendly Breakfasts Thanksgiving on a budget Back to school Fall Summer

Ingredients

2 cups all-purpose flour
1 cup sugar
3/4 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp salt
2 tsp grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs
1 tbsp vanilla extract
3/4 cups coarsely chopped cranberries
3/4 cups chopped pecans

Steps

Heat the oven to 375 F and grease a 12-cup muffin pan with cooking oil.
Whisk the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt, and orange zest in a bowl.
Beat the shortening, orange juice, eggs, and vanilla into the dry mixture until just combined.
Fold in the cranberries and pecans without overmixing.
Divide the batter among the muffin cups and bake for 18 to 22 minutes.
Cool the muffins in the pan for 5 minutes before removing them.

Main ingredient on sale this week? See what to make with eggs on sale.