2small boxes (8.5 ounces each) corn muffin mix (I use Jiffy brand)
Zest from 1 navel orange (or 2 clementines)
½cupdried cranberries that have been lightly tossed in about ½ teaspoon flour
Preheat oven to 400°F (200°C).
Grease muffin pan or line with paper baking cups.
In a large bowl, stir together first 5 ingredients. Batter will be slightly lumpy.
Fold in cranberries and let batter rest for 3-4 minutes.
Stir gently and divide batter evenly among muffin cups.
Bake 15-20 minutes or until golden brown.
Want to Prep Ahead? You can bake a batch of these muffins in advance and keep them wrapped tightly in the freezer for up to 3 months. Just thaw as many muffins as you need on the counter for an hour or two before you're ready to enjoy.
This is a great way to use one or two muffins at a time when you need a simple side dish for a meal.
Make sure to let the batter rest before baking (see recipe card)
Don't over mix the batter or it will become too dense
To check the muffins are done insert a toothpick into the center and make sure it comes out clean
Orange Cranberry Corn Muffins
Amount Per Serving (1 muffin)
Calories 191Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 110IU2%
Vitamin C 3.5mg4%
* Percent Daily Values are based on a 2000 calorie diet.