Whole Wheat Cranberry Muffins
Whole Wheat Cranberry Muffins
Ingredients
2 ¼ Cups All Flour
½ Cup Whole Wheat Flour
⅓ Cup Granulated Sugar
1 Tablespoon Baking Powder
2 Teaspoon Ginger
½ Teaspoon Orange Peel
¼ Teaspoon Salt
1 ¼ Cups Skim Milk
5 Tablespoons Butter, melted
¼ Cup Egg Substitute
1 Cup Cranberries, fresh or frozen (thaw). Halved or sliced.
Preparation
1. Preheat oven to 350 degrees. Spray muffin pan with non-fat cooking spray.
2. Mix flours, sugar, baking powder, ginger, orange peel and salt in medium bowl; set aside.
3. Blend milk, melted butter and egg in separate bowl.
4. Add wet ingredients to dry ingredients and mix just until just blended. Do not over mix.
5. Stir in cranberries until evenly distributed.
6. Divide batter among muffin cups. Sprinkle decorative sanding sugar on top of muffins if desired.
7. Bake at 350 degrees for 15 to 18 minutes until lightly browned.
Serving Size: 1 Muffin
Servings: 10, 3 oz muffins.
Calories: 210
Total Fat: 6 grams
Exchange: 2 Starches, 1 Fat
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