MUFFINS****Cranberry-Orange Muffins - Cooking Light

By Unblond1

These were very good for me. Note the changes

Ingredients

• 12 12 12 servings
• 3/4 3/4 3/4 cup all-purpose flour
• 3/4 3/4 3/4 cup stone ground whole wheat flour
• 3/4 3/4 to 1/2 3/4 12 to equal 1/2 cup oat flour or 3/4 cup 12 grain flour
• 2 2 2 tbsp. ground flax seed
• 3/4 3/4 3/4 cup sugar
• 1 1/2 1 1/2 2 1/4 baking powder (they didn't rise enough, try 2 teaspoons) n.b. I also added 1/4 cup of milk that isn't called for so that may have affected the rise as well
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon baking soda
• 2 2 2 teaspoons grated orange rind
• 3/4 3/4 3/4 cup orange juice
• 1/4 1/4 1/4 cup walnut, hazlenut or almond oil
• 1 1 1 large egg, lightly beaten
• 1/3 1/3 1/3 cup (38 grams) chopped pecans, toasted
• Cooking spray
• 2 2 2 tbsp. turbinado sugar

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

* *Preheat* oven to 500°.

* *Combine* flour, sugar, baking powder, salt, and baking soda in a large bowl; *make a well* in center of mixture.

* *Combine* rind, juice, oil, and egg in a small bowl, *stirring* well with a whisk. Add to flour mixture, *stirring* just until moist. *Fold* in cranberries and nuts. *Spoon* batter into muffin cups coated with cooking spray. *Sprinkle* evenly with turbinado sugar.

* *Put* in oven and immediately *reduce* temperature to 400° and *bake* for 15 minutes or until the muffins spring back when touched lightly in center. *Remove* to a rack and cool.

*Nutritional Information*

* Calories- 244
* Fat - 8.7
* Sat Fat - 1.0
* Mono Fat - 2.6
* Poly Fat - 4.0
* Protein - 5.2
* Carbohydrate - 37.9
* Fiber - 3.5