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Cranberry-Orange Muffins (lighter recipe)
Cranberry-Orange Muffins (lighter recipe)
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Prep Time:
15 minutes
Total Time:
40 minutes
Flavorful and healthy breakfast treats to brighten your day.
Ingredients:
  • 1 cup fat-free (skim) milk
  • 1/4 cup vegetable oil
  • 1 tablespoon grated orange peel
  • 1/4 cup fat-free cholesterol-free egg product or 2 egg whites
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup Gold Medal™ whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup fresh or frozen cranberries, chopped
  • Additional sugar, if desired
Instructions:
  • Preheat oven to 400°F. Grease medium muffin cups (2 1/2x1 1/4 inches) with cooking spray or line with paper baking cups.
  • In a large bowl, combine milk, oil, orange zest, and egg substitute. Add flours, 1/3 cup sugar, baking powder, and salt, stirring just until moistened (batter will be lumpy). Gently fold in cranberries.
  • Fill each muffin cup with batter, allowing it to fill the cups to the top. Sprinkle each muffin with a bit of sugar. Bake for 20 to 25 minutes or until they turn golden brown. Remove from the pan right away.

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