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Yield: Serves 24. Each serving: 1 muffin.
Recipes
Cranberry-Orange Muffins
| Nutrition Information | |
| Calories: | 174 |
| Total Fat: | 9.5g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 60mg |
| Carbohydrates: | 21g |
| Dietary Fiber: | 2.3g |
| Sugars: | 8.6g |
| Protein: | 2.7g |
| Vitamin A: | 87.4iu (1%) |
| Vitamin C: | 5mg (8%) |
| Calcium: | 49mg (4%) |
| Iron: | 0.9mg (5%) |
3 cups white whole wheat flour
1 cup sugar
1/2 cup splenda
4 teaspoons baking powder
2/3 cups orange juice
grated zest of 1 orange (1 tablespoon)
1/2 cup vegetable oil
1 cup egg substitute
2 cups chopped fresh cranberries
Preheat oven to 400º. Lightly spray non-stick muffin pan with vegetable oil.
Mix all ingredients together in large bowl.
Bake 20 minutes or until muffins are done in the center. Allow to cool briefly and turn out from pan. Store in the refrigerator or freezer.
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