Lemon Cranberry Low-Fat Muffins
Nutritional Info
- Servings Per Recipe: 42
- Amount Per Serving
- Calories: 98.5
- Total Fat: 0.5 g
- Cholesterol: 15.4 mg
- Sodium: 136.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
View full nutritional breakdown of Lemon Cranberry Low-Fat Muffins calories by ingredient
Number of Servings: 42
Ingredients
* Wheat flour, white, all-purpose, unenriched, 4 cup (remove)
* Granulated Sugar, 2 cup
* Baking Powder, 2 Tbsp
* Salt, 1 tsp
* Eggs, 3 large
* Banana, fresh, 1/2 large
* Milk, nonfat, 2 cup
* Applesauce, sweetened, 1 cup
* Lemon extract, 1 tsp
* Cranberries, 2 cup, chopped
Directions
1. In a large bowl, sift together the dry ingredients. In another bowl, beat the eggs, mashed banana, milk, applesauce, and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Makes two to two and a half dozen.
Number of Servings: 42
Recipe submitted by SparkPeople user MAKAELAA.
2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Makes two to two and a half dozen.
Number of Servings: 42
Recipe submitted by SparkPeople user MAKAELAA.