CRANBERRY-ORANGE MINI-MUFFINS

Cranberry-Orange Mini-Muffins image

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

Provided by By Betty Crocker Kitchens

Time 50m

Yield 24

Number Of Ingredients 9

Ingredients

1 package (15.6 ounces) Betty Crocker™ cranberry-orange quick bread mix
1/2 water
1/2 cup orange juice
3 tablespoons vegetable oil
1/2 teaspoon ground nutmeg
2 eggs
1 1/4 cups powdered sugar
1/4 teaspoon grated orange peel
2 to 3 tablespoons orange juice

Steps:

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

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Mini-Muffin, Sodium 45 mg