Cranberry Walnut Muffins
Cuisine: American
Author: Kitchens
  • 3/4 Cup chopped walnuts
  • 3 3/4 Cups sugar or artificial sweetener, granulated
  • 4 1/2 Cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 Tablespoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 2 Cups buttermilk
  • 3/4 Cup butter, melted
  • 6 eggs large eggs
  • 1 Tablespoon grated orange zest
  • 2 Cups chopped fresh or frozen cranberries
  1. Preheat oven to 375 degrees F.
  2. Place walnuts in a small baking pan; bake 5 to 8 minutes or until lightly toasted. Spray muffin pans with butter-flavored cooking spray. Set aside.
  3. Mix granulated sweetener, flour, baking powder, baking soda and cinnamon together in a medium-sized mixing bowl. Set aside.
  4. Mix buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
  5. Spoon batter into muffin cups.
  6. Bake in preheated 375 degrees F oven 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
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