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Health Information Library Recipes Cranberry orange muffins

Cranberry orange muffins

Nutrition Facts

Serving Size 1 muffin
Calories 155

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 5 g
Sodium 148 mg
Cholesterol 24 mg
Dietary fiber 1 g
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Looking for a breakfast treat? These muffins will hit the spot and are healthier than the typical bakery version.

Ingredients

(Serves 16)
  • 8 ounces fat-free plain Greek yogurt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons unsweetened orange juice concentrate
  • 2 tablespoons orange zest
  • 2 teaspoons vanilla
  • 1 3/4 cup all-purpose flour
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups fresh or frozen cranberries

Directions

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

In a mixing bowl, combine the yogurt, eggs, oil, sugars, orange juice concentrate, orange zest and vanilla. In another 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.

Last Updated: January 15th, 2019