Cranberry-Orange Muffins

Cranberry-Orange Muffins

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Yield: 12muffins

    • About This Recipe

    “Low in calories and low in cholestrol.”

    Ingredients

  • 1cupskim milk
  • 1/4 cupvegetable oil
  • 1teaspoongrated orange rind
  • 2 egg whites or 1/4 cupegg substitute
  • 1cupall-purpose flour
  • 1cupwhole wheat flour
  • 1/3 cupsugar
  • 3teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 3/4 cup fresh cranberries or 3/4 cupfrozen cranberries, chopped

    • Directions

  • Heat oven to 400 degrees F.
  • Spray bottoms only of 12 medium muffin cups, with non-stick cooking spray, or line with paper baking cups.
  • Beat milk, oil, orange peel and egg whites in a large bowl.
  • Stir in remaining ingredients, except cranberries, just until flour is moistened (batter will be lumpy).
  • Fold in cranberries.
  • Divide batter evenly among muffin cups (cups will be full).
  • Sprinkle with sugar if desired.
  • Bake 20-25 minutes or until golden brown.
  • Immediately remove from pan.

    • Reviews

  • “Lovely, big, delicious muffins! I used fresh cranberries which I chopped up a bit. I sprinkled sugar on top. They were a big hit at breakfast this morning with scrambled eggs and fruit cups. I will use this recipe a lot! Thanks again Miss Annie! I love your recipes!!”

  • “I used the entire egg instead of just egg whites… I found this recipe to be fairly dry… and not sweet enough! The doughy part was not very flavorful…”

  • “These are big muffins!Not to big, but a great size for 3 WW points.My only problem was something with the flavor…I’m not sure what, may try adding orange extract in it, or maybe it had to much wheat flour for me.Texture is pretty good too!”

  • “These were really nice, hearty muffins. I sprinkled on some sugar before baking and used fresh cranberries. The only problem was that they dry out very quickly if not stored in an airtight container after being cooled. “

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST