Cranberry-Citrus ricotta Muffins
- Number of Servings: 18
Ingredients
2 1/2 cups all-purpose flour1 1/2 cups fresh or frozen cranberries1 cup granulated sugar1 tablespoon baking powder1 teaspoon baking soda1/2 teaspoon salt3/4 cup 2% low-fat milk1/3 cup light ricotta cheese1 tablespoon grated orange rind1/2 cup orange juice1 tablespoon grated lemon rind2 tablespoons vegetable oil1 tablespoon vanilla extract2 large egg whites1 large eggCooking spray6 tablespoons turbinado or granulated sugar
Preheat oven to 400�.
Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 8 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle turbinado sugar evenly over batter.
Bake at 400� for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
1 1/2 dozen
Serving Size: 1.5 dozen
Number of Servings: 18
Recipe submitted by SparkPeople user OPAL968.
Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 8 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle turbinado sugar evenly over batter.
Bake at 400� for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
1 1/2 dozen
Serving Size: 1.5 dozen
Number of Servings: 18
Recipe submitted by SparkPeople user OPAL968.
Nutritional Info Amount Per Serving
- Calories: 152.5
- Total Fat: 4.7 g
- Cholesterol: 2.5 mg
- Sodium: 231.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.8 g
- Protein: 4.9 g
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