Cranberry Orange Muffins
The perfect muffin to serve on Thanksgiving morning. They are easy to make and can be frozen up to 2 weeks. With 33% less calories than the regular recipe, you can still enjoy the turkey dinner.
1 3/4 cups all-purpose flour
1 cup chopped fresh, frozen or dried cranberries
2/3 cup Equal® Spoonful*
2 teaspoons baking powder
2 teaspoons grated orange peel
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup 2% milk
3 tablespoons vegetable oil
1 large egg
- Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
- Combine flour, cranberries, Equal®, baking powder, orange peel, cinnamon and salt. Stir in milk, oil and egg until all ingredients are just moistened. Spoon batter into muffin cups, filling 3/4 full.
- Bake in preheated 375°F (190°C) oven 16 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins.
*May substitute 16 packets Equal sweetener.
Nutritional Information Per Serving (1/12 of recipe; 1 muffin): calories 120, protein 3 g, carbohydrate 17 g, fat 5 g, cholesterol 19 mg, sodium 148 mg.
Food Exchanges: 1 starch, 1 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.