Cranberry Orange Muffins – Minus the Guilt

By DANA SPARKS
Mayo Clinic News Network

These cranberry orange muffins would make a nice breakfast treat this weekend.

Use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

 

CRANBERRY ORANGE MUFFINS

Serves 16

  • 1 cup nonfat plain Greek yogurt
  • 1 cup sugar
  • 2 eggs
  • ¼ cup brown sugar
  • ¼ cup canola oil
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons orange zest
  • 2 teaspoons vanilla
  • 1¾ cup all-purpose flour
  • ¼ cup flaxseed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1½ cups fresh or frozen cranberries

Heat the oven to 350 Fahrenheit. Lightly grease muffin tins or place a muffin cup liner in each tin.

In a mixing bowl, combine the yogurt, sugar, eggs, brown sugar, oil, orange juice, orange zest and vanilla. In a medium bowl, combine the flour, flaxseed, baking powder, baking soda, salt and cinnamon. Turn on mixer to low speed and slowly add the dry ingredients to the bowl of wet ingredients. Mix until just incorporated, about 1-2 minutes. Fold in cranberries with a spoon or spatula.

Scoop 1/4 cup of batter into each muffin well and bake for about 22 minutes or until the tops are golden brown and toothpick comes out clean when inserted.

Nutritional information per 1 muffin: 165 calories; 5 grams total fat; 24 milligrams cholesterol; 188 milligrams sodium; 27 grams total carbohydrate; 1 gram dietary fiber; 16 grams total sugars; 4 grams protein.

 

As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.

View other low-fat recipes, such as Strawberry and Avocado SalsaLow-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.

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