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Orange Cranberry Olive Oil Muffins

Olive oil contributes heart healthy monounsaturated fatty acid and the white whole wheat flour and cornmeal are whole grain flours, contributing extra fiber to the recipe.


2 eggs
½ cup granulated sugar
⅓ cup extra virgin olive oil
⅓ cup milk
⅓ cup orange juice
⅓ cup corn meal
1 cup white whole wheat flour
2 tsp baking powder
1 tsp salt
1 Tbsp. Orange zest
½ tsp cinnamon
1 cup dried cranberries


Pre-heat oven to 350 degrees. Line a muffin tin with 10 muffin liners.

Add eggs, sugar, olive oil, milk, and orange juice to a medium bowl and whisk together until well incorporated.

Add cornmeal, white whole-wheat flour, baking powder, salt, orange zest, and cinnamon and whisk until incorporated. Add cranberries and fold into batter.

Fill muffin liners ¾ full. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Per serving:  

215 Calories, 37 mg Cholesterol, 9 g Total Fat, 1 g Saturated Fat, 348 mg Sodium, 34 g Carbohydrate, 3 g Fiber, 4 g Protein.

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