PPK - Orange Cranberry Muffins (Reduced Fat - Nut Free)

PPK - Orange Cranberry Muffins (Reduced Fat - Nut Free)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 231.8 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.4 g

View full nutritional breakdown of PPK - Orange Cranberry Muffins (Reduced Fat - Nut Free) calories by ingredient
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Introduction

Got this recipe from the post punk kitchen site, it's also in the Vegan Brunch book. So all credits go to Isa Chandra Moskowitz. Got this recipe from the post punk kitchen site, it's also in the Vegan Brunch book. So all credits go to Isa Chandra Moskowitz.
Number of Servings: 12

Ingredients

    2 cups all purpose flour
    2/3 cups sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda

    1/2 teaspoon salt
    1 cup fresh orange juice
    1 tablespoon canola oil
    1/3 cup unsweetened applesauce
    2 tablespoons orange zest
    2 teaspoons pure vanilla extract
    1/4 teaspoon almond extract

    1 1/2 cups fresh cranberries, roughly chopped

Directions

Preheat oven to 375 F. Lightly grease a muffin tin.

In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries.

Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user PRETTYDEADLY.

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