Cranberry-Orange Muffins

By melanieroe

Prep Time: 15 min
Start to Finish: 40 min
Makes: 12 muffins

Nutritional Information

1 Muffin: Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 cup fat-free (skim) milk
• 1/4 cup vegetable oil
• 1 tablespoon grated orange peel
• 1/4 cup fat-free egg product or 2 egg whites
• 1 cup Gold Medal® all-purpose flour
• 1 cup Gold Medal® whole wheat flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup fresh or frozen cranberries, chopped
• Additional sugar, if desired

Details

Servings 12
Adapted from eatbetteramerica.com

Preparation

Step 1

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup.
2. In large bowl, beat milk, oil, orange peel and egg product with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.