Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Avocado Cucumber Dressing
This dressing is creamy and delicious. Try it drizzled over your favorite salad or add a little fresh dill and serve as a sauce for grilled or poached salmon.
Home 
Recipes
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.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!