Goji Berry and Orange Muffins

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, June 2010


1 cup sun-dried goji berries
1 cup orange juice
2 cups all-purpose flour
¾ cup sugar + 1 T., divided
1½ t. baking powder
1 t. salt
½ t. baking soda
¼ cup canola oil
2 t. grated orange rind
1 large egg, lightly beaten
½ cup chopped walnuts, toasted
1/3 cup low-fat cream cheese
Cooking spray


Preheat oven to 400°F.

In small bowl, combine goji berries and orange juice; set aside for 15 minutes.

In large bowl, combine flour, ¾ cup sugar, baking powder, salt and baking soda. Make a well in center of mixture; set aside.

In small bowl, combine oil, orange rind and egg, stirring well with a whisk. Add to flour mixture along with juice and berry mixture, stirring just until moist.

Fold in walnuts. Coat muffin cups with cooking spray. Evenly divide half of batter 16 muffin cups. Place one t. of cream cheese in center of each cup; fill with remaining batter.

Sprinkle muffins evenly with 1 T. sugar. Bake at 400°F for 15 minutes or until muffins spring back when touched.

Cool muffins in pan on rack.


16 muffins


Bread/Pastry, Breakfast, Chef & Child, Dessert

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