Cranberry-Citrus ricotta Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Cranberry-Citrus ricotta Muffins calories by ingredient
Introduction
Low fat cranberry citrus muffins made with ricotta cheese Low fat cranberry citrus muffins made with ricotta cheeseNumber of Servings: 18
Ingredients
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2 1/2 cups all-purpose flour
1 1/2 cups fresh or frozen cranberries
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/3 cup light ricotta cheese
1 tablespoon grated orange rind
1/2 cup orange juice
1 tablespoon grated lemon rind
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 large egg whites
1 large egg
Cooking spray
6 tablespoons turbinado or granulated sugar
Directions
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.