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Blueberry Orange Cranberry Muffins
Ingredients
2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low fat buttermilk
1/4 cup melted butter
1/4 cup blueberries
1/4 cup dried cranberries
2 teaspoons grated orange grind
1 teaspoon vanilla extract
1 large egg
Preparation
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl then stir.
Combine buttermilk, melted butter, blueberries, cranberries, orange rind, vanilla extract, and egg in a bowl then mix thoroughly. Combine flour mix and buttermilk mix together and stir until moist.
Transfer batter to muffin cups coated with Pam cooking spray. Sprinkle uncooked muffins with 1 tablespoon of sugar. Bake at the above specified temperature for 19 minutes or until light brown. Cool then serve.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low fat buttermilk
1/4 cup melted butter
1/4 cup blueberries
1/4 cup dried cranberries
2 teaspoons grated orange grind
1 teaspoon vanilla extract
1 large egg
Preparation
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl then stir.
Combine buttermilk, melted butter, blueberries, cranberries, orange rind, vanilla extract, and egg in a bowl then mix thoroughly. Combine flour mix and buttermilk mix together and stir until moist.
Transfer batter to muffin cups coated with Pam cooking spray. Sprinkle uncooked muffins with 1 tablespoon of sugar. Bake at the above specified temperature for 19 minutes or until light brown. Cool then serve.
