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Cranberry-Orange Muffins (lighter recipe)

Betty Crocker Kitchens
Updated Jul 14, 2014
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Low in fat and full of flavor, these tasty breakfast gems will bring sunshine to your morning.

Cranberry-Orange Muffins (lighter recipe)

  • Prep Time 15 min
  • Total 40 min
  • Servings 12
  • Ingredients 11
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
  • Step 
    2
    Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
  • Step 
    3
    Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Nutrition

145 Calories
5 g Total Fat
4 g Protein
23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
240 mg
Potassium
100 mg
Total Carbohydrate
23 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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