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Prep Time: 14 Minutes Cook Time: 15 Minutes |
Ready In: 29 Minutes Servings: 15 |
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Ingredients:
2 cups all-purpose flour |
2/3 cup sugar, divided |
1/2 cup sweetened dried cranberries |
2 teaspoons grated orange rind |
2 teaspoons baking powder |
1 teaspoon pumpkin pie spice |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup low-fat buttermilk (1%) |
2 tablespoons butter, melted |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and next 6 ingredients in a large bowl; stir well with a whisk. Make a well in center of mixture.
3. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle evenly with remaining sugar.
5. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center.
6. Remove muffins from pan immediately; cool on a wire rack.
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