Cranberry-Orange Muffins (lighter recipe)

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

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

12

muffins

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
  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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Muffin pans, introduced in the mid-1800s, were an arrangement of "gem" cups fastened together by a rack. To this day, muffins are still called "gems" in many parts of the country.
Substitution
For extra orange flavor, replace half of the milk with 1/2 cup of orange juice. When grating orange peel, grate only the orange part of the peel; the white part, or pith, is bitter.
Substitution
Instead of using fat-free cholesterol-free egg product or egg whites, go ahead and use 1 whole egg, if you like.

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*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.