- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 102.1
- Total Fat: 1.6 g
- Cholesterol: 0.2 mg
- Sodium: 88.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.4 g
- Protein: 3.8 g
MAKEOVER: Cranberry Orange Muffin (by HWNHMMBRD)Submitted by: HWNHMMBRD
View the original recipe for Cranberry Orange Muffin
2 cups flour
2/3 cup Splenda Granulated
1 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup skim milk
1/3 cup Egg Beaters or similar egg substitute
9 Tablespoons Flax seed meal
1 large Orange, cut up and chopped in the food processor, peel and all. (278 grams used for nutrition calculation)
1 cup chopped fresh or frozen cranberries
Combine milk, egg and oil, add to dry ingredients. Mix just til all blended together, don't over mix.
Add orange and cranberries. Mix lightly.
Spoon into muffin pans lined with paper liners or well greased. Sprinkle with sugar, if using.
Bake at 450 for 18-20 minutes.