Cranberry Muffins (Whole Wheat)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 2.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 132.0 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Cranberry Muffins (Whole Wheat) calories by ingredient



Number of Servings: 12

Ingredients

    2 Cups Whole Wheat Flour
    4 Teaspoons Baking Powder

    2 Egg Whites
    12 Teaspoons Sugar Twin (6 packets)
    1 Tablespoons Canola Oil
    3 Tablespoons Apple Sauce
    0.5 Cup Milk

    1.25 Cups Whole Cranberry Sauce

    2 Teaspoons Margarine
    1 Teaspoons Sugar
    1 Teaspoon Cinnamon

Tips

Note : The recipe calls for 0.5 Teaspoons of salt. However, I omitted it. I changed the 1 egg to 2 egg whites. Switched the sugar to sugar twin. Reduced the oil from 0.25 cup to 1 TBSP + 3 TBSP Apple Sauce. Increased the 1 cup cranberries to 1.25 cups - just because I LOVE them. The margarine, sugar/ cinnamon on top can be omitted - my husband likes it on top so I kept it in.


Directions

Pre-heat oven to 400* F. Mix dry ingredients. In seperate bowl (I use my magic bullet) beat egg whites, sugar twin, oil, apple sauce and milk together. Pour into flour mixture and mix. It will be very dry, until you fold in the cranberries. I like bigger pieces of cranberry mixture, so I try not to over mix. Pour into greased muffin tin. Bake @ 400* for 16 minutes. Place on cooling rack and hit the tops with margarine. Mix sugar & cinnamon together and sprinkle on top. Enjoy!!

Serving Size: Makes 12 Muffins