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Cranberry-Orange Muffins (lighter recipe)

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

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 (11) 1 Reviews
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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
145
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
240 mg
240 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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