Beth's Cranberry Orange Walnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 1 large egg- 1/4 c canola oil- 1/2 c non-fat milk- 2 t baking powder- 1/2 c sugar- 1 & 1/2 c all-purpose flour- 1 c cranberries o Fresh or frozen are best o Craisins can be used in a pinch, but they add calories- zest from one large naval orange (preferably California -- yes, I am an orange snob! ;-))- 3/8 c coarsely chopped walnuts
- Reserve 1/8 cup walnuts
- Mix all other ingredients in a bowl
- Partial out the batter into 8 full-size, paper-lined cupcake pan
- Sprinkle the remaining walnuts over the tops of these 8
- Bake in a preheated 400 degree F oven for 22 minutes
Serving Size: Makes 8 large cup-cakes sized/shaped muffins
- Mix all other ingredients in a bowl
- Partial out the batter into 8 full-size, paper-lined cupcake pan
- Sprinkle the remaining walnuts over the tops of these 8
- Bake in a preheated 400 degree F oven for 22 minutes
Serving Size: Makes 8 large cup-cakes sized/shaped muffins
Nutritional Info Amount Per Serving
- Calories: 213.5
- Total Fat: 11.7 g
- Cholesterol: 23.6 mg
- Sodium: 138.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.9 g
- Protein: 5.3 g
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