Orange Cranberry Yogurt Muffins

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Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 116.8

Total Fat: 2.8 g
Cholesterol: 6.7 mg
Sodium: 127.2 mg
Total Carbs: 20.0 g
Dietary Fiber: 0.7 g
Protein: 2.5 g

View full nutritional breakdown of Orange Cranberry Yogurt Muffins calories by ingredient

Introduction

These are VERY moist - great for an after-school snack or breakfast treat. I baked them in stoneware muffin pans - you may need to adjust bake temp/time with metal pans. These are VERY moist - great for an after-school snack or breakfast treat. I baked them in stoneware muffin pans - you may need to adjust bake temp/time with metal pans.

Number of Servings: 18

Ingredients

1/2 cup fresh orange juice, divided

1 1/2 teaspoons grated orange zest

2/3 cup dried sweetened cranberries

1 cup all-purpose flour

1 cup quick oats

1/2 cup granulated sugar

1 1/2 teaspoons baking soda

1/2 cup egg beaters

1 cup vanilla fat-free yogurt

1/4 cup unsalted butter, melted and cooled

Directions

Preheat oven to 375'F. Coat 18 muffin wells with nonstick spray. Combine dried cranberries w 1/4 cup of the orange juice; set aside. Sift together flour and baking soda - add sugar and oats; stir well. In another bowl, blend egg beaters, orange juice, yogurt and butter. Pour egg mixture into flour mixture, add orange zest and cranberries and combine. Use large ice-cream scoop to fill muffin cups. Bake at 375°F for 20 minutes. The tops will be relatively flat when done and a light caramel color.

Number of Servings: 18

Recipe submitted by SparkPeople user BIMORALES.