Modified Cranberry Orange Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.9
  • Total Fat: 3.4 g
  • Cholesterol: 8.5 mg
  • Sodium: 211.1 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.1 g

View full nutritional breakdown of Modified Cranberry Orange Muffins calories by ingredient
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Number of Servings: 12


    1/2 cups all-purpose flour
    1 cup soy flour
    3 tablespoons yellow cornmeal
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon Sea Salt
    2 tsp Stevia
    1/4 cup whipped butter, softened
    2 teaspoons grated orange rind
    1/4 container, Egg Beaters
    1/2 container All Whites Egg Whites (egg white substitute)
    1/3 cup fat-free buttermilk
    1/4 cup part-skim ricotta cheese
    2/3 cup dried cranberries, coarsely chopped
    Cooking spray


Preheat oven to 375 degrees.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flour through salt), stirring well with a whisk.

Place Stevia and softened whipped butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add 1/4 container of Egg Beaters (1 egg) and 1/2 container All Whites Egg Whites, 1 at a time, beating well after each addition.

Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 12 servings (serving size: 1 muffin)

Number of Servings: 12

Recipe submitted by SparkPeople user HERCKLE.

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