cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
White Whole Wheat Unbleached :1.5 cup Granulated Sugar: 0.5 cup Egg, fresh, whole, raw: 1 large All Whites 100% liquid egg whites: 2/3 cup Wheat bran, crude: 1 cup **Flax Seed Meal (ground flax): 1/2 cup *Canola Oil:1/2 cup Orange Juice: 2 TBS Baking Soda: 2 tsp Baking Powder: 2 tsp Frozen Cranberries: 1.33 cup, chopped Water: 2 cup Nutmeg, ground, 1 tsp *Whole Wheat Flour: 1.5 cupPresident's choice or any other fat Free plain Greek yogurt 2 cups
In a large mixing bowl add all the dry ingredients (bran, flax, flour, baking soda, baking power, sugar and nutmeg) I used frozen cranberries which I left at room temperature for a few minutes to soften and then I put them in a food processor and coarsely chopped them.
In a small bowl add egg, egg whites, yogurt and oil and mix well.
Add this mixture to the dry ingredients and mix. Add water slowly until you get all ingredients mixed and fold in the cranberries
Line a muffin pans with muffin cups and fill to about 3/4 full and bake at 400 degrees C for 18-20 minutes.
Serving Size: 24 muffins
In a small bowl add egg, egg whites, yogurt and oil and mix well.
Add this mixture to the dry ingredients and mix. Add water slowly until you get all ingredients mixed and fold in the cranberries
Line a muffin pans with muffin cups and fill to about 3/4 full and bake at 400 degrees C for 18-20 minutes.
Serving Size: 24 muffins
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 5.7 g
- Cholesterol: 9.5 mg
- Sodium: 171.6 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.9 g
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