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Cranberry-Orange Muffins (lighter recipe)

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Cranberry-Orange Muffins (<I>lighter recipe</I>)

Low in fat and full of flavor, these tasty breakfast gems will bring sunshine to your morning.

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( 11 Ratings)

11 Ratings

5 Stars 18%

4 Stars 27%

3 Stars 27%

2 Stars

1 Stars 18%

Member Reviews ( 3 )

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PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 12

1: cup fat-free (skim) milk

1/4: cup vegetable oil

1: tablespoon grated orange peel

1/4: cup fat-free cholesterol-free egg product or 2 egg whites

1: cup Gold Medal® all-purpose flour

1: cup Gold Medal® whole wheat flour

1/3: cup sugar

3: teaspoons baking powder

1/2: teaspoon salt

3/4: cup fresh or frozen cranberries, chopped

: Additional sugar, if desired

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1 Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
2 Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
3 Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

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Nutrition Information:

1 Serving (1 Serving)

Calories 145

(Calories from Fat 45 ),

Total Fat 5 g

(Saturated Fat 1 g,

Cholesterol 0mg;
Sodium 240 mg;
Total Carbohydrate 23 g

(Dietary Fiber 2 g,

Protein 4 g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 10 %;
Iron 6 %;

Exchanges:

1 Starch;
1/2 Fruit;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 11/3/2011 7:45:31 PM REPORT ABUSE Krissaliss said:

Rating:

I would like to fix my early review. I put an orange glaze on top because the muffins were not very sweet and the cranberries were sour. The orange glaze seems to have done the trick.

This reply was: Helpful Inspiring

Posted 11/3/2011 4:38:50 PM REPORT ABUSE Krissaliss said:

Rating:

I just finished baking these bad boys. The were easy to make except they were really hard to brown. I put them in the oven for the time instructed and they were cooked through they just were not golden brown on top. This made them look like they were not cooked. I baked for about 10 more minutes for that. I also didn't have any oranges lying around and didn't feel up to running to the store to get 1 for the zest so i used orange juice (with lots of pulp) instead. I recommend sticking with the zest because you barely get a hint of orange with the juice. They are very moist and not very sweet but it's ok because the not so sweet taste works with the cranberries. Very good

This reply was: Helpful Inspiring