Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Set aside
1 Tablespoon sugar. Combine flour, remaining sugar, baking powder, salt
and baking soda in a large bowl. Make a well in the center of the mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a
whisk. Add to flour mixture, stirring just until moist. Fold in
cranberries and walnuts.
Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle
evenly with reserved sugar. Bake at 400 degrees for 15 minutes or until
the muffins spring back when touched lightly in center. Run a knife or
spatula around edge of each muffin cup. Carefully remove each muffin;
place on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 36 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 13.2mg||4 %|
|Sodium 276.5mg||10 %|
|Potassium 52.4mg||1 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 26.7g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 152
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