Cake Mix Cranberry Orange Muffins
- Level: Easy
- Yield: 12 (makes 12 muffins)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 387
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 36
- Protein
- 6
- Cholesterol
- 32
- Sodium
- 336
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
Nonstick cooking spray
1 cup toasted whole skin-on almonds
1 box yellow cake mix for two 9-inch rounds
1/2 cup plain whole milk yogurt
2 large eggs
1/3 cup vegetable oil
3/4 teaspoon zest and 2 tablespoons juice from 1 orange
1 cup dried cranberries
1 cup confectioners' sugar
2 1/2 tablespoons hot water
Directions
- Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray.
- Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit.
- Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes.
- Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden.