cranberry Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of cranberry Muffins calories by ingredient
Introduction
This recipe is modified from Betty Crocker's Eat and Lose weight cook book This recipe is modified from Betty Crocker's Eat and Lose weight cook bookNumber 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 cup
President's choice or any other fat Free plain Greek yogurt 2 cups
Tips
I pack the muffins in freezer bags and store in the freezer.
Directions
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