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Cranberry-Orange Muffins (lighter recipe)

cranberry-orange muffins (lighter recipe) Side Dish
Kitchen Tested
Cranberry-Orange Muffins (lighter recipe)
  • Prep 15 min
  • Total 40 min
  • Servings 12

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

Updated July 14, 2014
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

  • 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.

  • 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.
  • 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.
  • Instead of using fat-free cholesterol-free egg product or egg whites, go ahead and use 1 whole egg, if you like.

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
45
% Daily Value
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
240 mg
Potassium
100 mg
Total Carbohydrate
23 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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