Cranberry Orange Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole wheat flour1 tbsp ground flax meal1 cup brown sugar1 1/2 tsp baking powder1 tsp salt1/2 tsp baking soda1/2 tsp cinnamon2 tsp grated orange rind3/4 cup orange juice1/4 cup unsweetened applesauce1 large egg, lightly beaten2 cups coarsely chopped fresh cranberries (can sub dried)1/2 cup chopped walnutsCooking spray
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, ground flax, cinnamon, baking powder, salt, and baking soda in a large bowl. May wish to whisk dry mixture to make sure brown sugar breaks down. Make a well in center of mixture.
Combine rind, juice, applesauce, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
Serving Size: 12 muffins
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, ground flax, cinnamon, baking powder, salt, and baking soda in a large bowl. May wish to whisk dry mixture to make sure brown sugar breaks down. Make a well in center of mixture.
Combine rind, juice, applesauce, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 196.4
- Total Fat: 4.4 g
- Cholesterol: 15.4 mg
- Sodium: 321.1 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 3.9 g
- Protein: 4.3 g
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