= 30
What's this?

Orange Cranberry Muffins

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2,3.

This recipe can be multiplied by 2. Muffins will keep for 24 - 48 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

1 large egg (separated)
2 Tbsp light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup Splenda
2 Tbsp non-fat yogurt
2 Tbsp reduced-fat sour cream
1/2 tsp pure vanilla extract
1 cup all purpose white flour
1/2 cup whole wheat flour
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/3 cup cranberries
2 Tbsp wheat germ
1/4 cup non-fat buttermilk
1/4 cup orange juice
1 tsp orange zest

Preheat oven to 375°F.

Using a whisk beat the egg until frothy and then cream together with the reduced-fat spread. Add the Splenda then whisk until smooth. Add the yogurt, reduced fat sour cream and vanilla extract while whisking.

Place the all purpose flour, whole wheat flour salt, baking powder and baking soda in a sifter and sift into the mixing bowl. Add the cranberries to the bowl making sure that they are not clumped together. Add the wheat germ.

Gently fold the creamed mixture together with the flour mixture.

As this is blended, slowly add the buttermilk and orange juice and orange zest, blending after each until smooth. As soon as the mixture is well blended, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.

Nutrition Facts

Serving size: 1 muffin | Servings 6

Calories 206 | Calories from Fat 36

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (7%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 38 mg (13 %) | Sodium 288 mg (12 %)

Total Carbohydrates 36g (12%) | Sugars 6g

Dietary Fiber 3g (11%) | Protein 7g

Vitamin A 7% | Vitamin C 6 % | Calcium 9% | Iron 11%

Vitamin K 2 mcg  | Potassium  163 mg | Magnesium  30 mg

 
Get the Coumadin Cookbook!