Beth's Cranberry Orange Walnut Muffins
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Beth's Cranberry Orange Walnut Muffins calories by ingredient
Introduction
These are not diet! But, they are the best damned muffins ever.(I am NOT a fan of oversweet desserts. These are perfection, and worth the sacrifice in my other calorie intake.) These are not diet! But, they are the best damned muffins ever.
(I am NOT a fan of oversweet desserts. These are perfection, and worth the sacrifice in my other calorie intake.)
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
Tips
We make this with lactase milk, since, I'm lactose intolerant.
Might be able to use sugar substitute. We've never tried that.
Directions
- 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