Cranberry-Orange Mini-Muffins

An orange glaze makes these mini-muffins extra tasty, and a special pan makes them extra shapely. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 28, 2017

Ingredients

package (15.6 ounces) Betty Crocker™ cranberry-orange quick bread mix

1/2

water

1/2

cup orange juice

tablespoons vegetable oil

1/2

teaspoon ground nutmeg

eggs

1 1/4

cups powdered sugar

1/4

teaspoon grated orange peel

to 3 tablespoons orange juice

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1

Heat oven to 400°F. Spray 6-cup heartlette pan with cooking spray.
2

Stir quick bread mix, water, 1/2 cup orange juice, the oil, nutmeg and eggs in large bowl until blended; stir vigorously 50 strokes (batter may be slightly lumpy). Fill each heartlette cup about 2/3 full.
3

Bake 11 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Repeat with remaining batter. Cool completely, about 20 minutes.
4

Mix powdered sugar, orange peel and 2 to 3 tablespoons orange juice in small bowl until desired glaze consistency. Spread glaze over tops of cooled muffins. Note: The heartlette pan used in this recipe is available from the Betty Crocker® Catalog. Click the link “SHOP our catalogs” at the top of this page, then search for “heartlette pan.”

(Total time will vary; cook or bake time is per batch.)
Cooking spray is the easiest way to grease the heart-shaped cups so the muffins come out easily. Special brushing into the points isn’t needed.
When grating orange peel, be careful not to include the white pith, which is bitter in flavor.