Fruity & Nutty Muffins

Two and a half years ago, my husband had the opportunity to teach and preach in Anchorage, AK.  We decided to make a week long vacation out of it and take three of our children.  While there, we were blessed to be able to stay in a condo belonging to some friends who were members of the church.  She had a stocked fridge and pantry for us to enjoy as well.

One of the recipes that she had prepared was Lingonberry Muffins.  Since I’d never heard of lingonberries, I googled it.  What I found was that the berry is most common in the Scandinavian countries.  In North America, the lingonberry is found in Alaska and is sometimes known as the “mountain cranberry”.  The muffins were very fruity, nutty, and delicious!  I wanted to make them at home, but had to make some substitutions without the lingonberries.  I used dried cranberries since I thought the tartness would work well.  The result was a very yummy muffin that reminds me of good friends and the beautiful state of Alaska!


 Fruity & Nutty Muffins


  • 1 egg
  • 7/8 cup orange juice
  • 2 tablespoon oil
  • 1 cups oat
  • 2 cups muffin mix (I used Krusteaz muffin mix)
  • 1-1/2 cups dried cranberries
  • 1/2 cup chopped nuts (I used pecans)
  • 2 tablespoons water



In a 2-quart bowl, combine egg, orange juice and oil.

Stir oats into the juice mixture.

Add muffin mix and stir just until it is moist.

Stir cranberries, nuts, and water into the mixture.

Spoon into 12 greased muffin cups.

Bake at 400 °F for 25-30 minutes until golden brown.