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Cranberry Orange Pulp Muffins and Homemade Orange Juice- No Juicer Required!

Spiced cranberry orange muffins are the perfect winter treat for breakfast! What I love about this recipe is that it uses leftover orange pulp from when your homemade orange juice- so you can enjoy your OJ with your muffins- waste free! 
Print Recipe
CourseBaking, Breakfast
CuisineAmerican
Prep Time10 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Servings12 servings
Calories291kcal

Ingredients

Instructions

  • Peel your oranges and add the blender with the 1/2 cup water
    Blend on high until smooth.
  • Pour the mixture into a nut milk bag and squeeze the juice out over a large bowl. Straining over a large bowl helps prevent mess.
  • Set aside your juice for your drinking enjoyment and set aside your pulp for future steps
  • Preheat oven to 350 F
  • Cream your butter with sugar for 2 minutes using an electric mixer to make it light and fluffy
  • Add orange pulp and vanilla, and cream for one minute- set aside
  • In a large bowl sift in 2 cups of flour, baking powder, salt, cinnamon, and nutmeg
  • Add your orange cream mixture and chopped cranberries to the dry ingredients and fold to mix, only to combine.
    Over mixing will make muffins tough and gummy.
  • Bake for 18-20 mins, until a toothpick comes out clean of the center
  • Optional! Allow to cool fully and add your choice of glaze,
    Try a mixture of 1/3 cup powdered sugar, 1 tbs orange juice, 1 tsp rum

Nutrition

Calories: 291kcal | Carbohydrates: 56g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 365mg | Fiber: 4g | Sugar: 37g | Vitamin A: 3627IU | Vitamin C: 84mg | Calcium: 44mg | Iron: 2mg