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Whole Grain Orange Cranberry Muffins

Serve whole-grain breakfast goodness packed into a yummy portable treat.
Cook Time 25 minutes
Servings 60 muffins


  • 2 Navel oranges
  • 2⅔ cups Water
  • 5 lbs. Pioneer® Whole Grain Muffin Mix (212665)
  • 3 cups Dried cranberries


  • Preheat oven to 400°F (350°F for convection oven). Spray insides of muffin tins with non-stick cooking spray.
  • Cut oranges into chunks. Puree with the water in a blender or food processer until the mixture resembles orange juice and no large pieces are visible.
  • Prepare the muffin mix as instructed on the package, substituting the orange mixture for water. Stir in the cranberries.
  • Fill each muffin mold with 2 ounces batter (by weight) using a #16 scoop
  • Bake in preheated conventional oven for 25 minutes (18 minutes in a convection oven) or until the muffins are cooked through.
  • Remove from oven and allow to cool slightly before removing from pans.