Orange Cranberry Muffins

332SHARES
Orange Cranberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.0 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 7.0 g

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

Hearty! Healthy! Low Fat! High Fibre! What more could you ask from a muffin? Hearty! Healthy! Low Fat! High Fibre! What more could you ask from a muffin?
Number of Servings: 12

Ingredients

    1 cup Apple Sauce, Unsweetened
    1 cup Splenda No Calorie Sweetener
    1/4 cup Egg White
    Juice from 2 oranges with water added to equal 1 1/2 cups.
    2 1/2 cups Rogers Whole Wheat Bread Flour
    1 1/2 cups Oats (quick or rolled)
    2 1/4 tsp Baking Powder
    1 tsp Baking Soda
    Orange rind from 2 oranges (approx 2 tbsp)
    3 cups Cranberries, frozen, unsweetened

Directions

Mix apples sauce, splenda, egg, baking powder, baking soda and orange juice/water mixture together.

In a separate bowl mix flour, oats, rind and cranberries.

Stir Flour mixture into liquid mixture just to moistenen. Don't over mix.

Spoon into 12 muffin cups filling cups to top or just over (srayed with Pam) and bake for 20 minutes at 350 degrees or until goldern brown on top and tooth pick comes out clean.

Makes 12 large muffins (approx 4 oz ea!). A really filling,get you trough the afternoon snack or perfect as part of a Healthy breakfast with fruit and non fat yogurt! ENjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user MYSHARONNA1.

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Member Ratings For This Recipe


  • Very Good
    10 of 11 people found this review helpful
    Very Healthy ! I used sugar instead of splenda as well. I would reccommend 2 cups of cranberries instead of 3 as I found 3 cups was too many and quite sour. Delicious ! - 6/26/07

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  • Good
    9 of 10 people found this review helpful
    I made these with blueberries and they were ok. I would use orange juice next time instead of so much water. The only bad thing is that I made them Friday, by Monday they were already molding, so you must keep them in the fridge or freezer - 5/26/08

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  • Very Good
    9 of 10 people found this review helpful
    I used only 2 cups of fresh cranberries and the muffins turned out great! I also baked some in miniature loaf pans and gave them as Christmas gifts. - 1/2/08

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  • Very Good
    8 of 8 people found this review helpful
    This were great! I made them just like the recipe the first time and then made them again with blueberries and lemon juice- both were great! - 2/6/11

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  • Very Good
    7 of 7 people found this review helpful
    These are excellent muffins. I used all orange juice instead of the water and I also used 1 whole egg. - 3/28/10

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