Cranberry Muffins

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/2 cups	139g / 4.9oz	Fresh or frozen cranberries
1 cup	198g / 7oz	Granulated sugar
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
3/4 cup	177ml	2% low-fat milk
1/3 cup	48g / 1.7oz	Light ricotta cheese
1 tablespoon	15ml	Grated orange peel
1/2 cup	118ml	Orange juice
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Egg whites (large)
1 tablespoon	15ml	Egg (large)
		Granulated sugar - for dusting

Recipe Instructions

Preheat oven to 375 degrees. Coat 18 muffin pan cups with cooking spray.

In medium bowl, mix flour, cranberries, sugar, baking powder, baking soda and 1/2 teaspoon salt. Make well in center of mixture. In small bowl, mix milk, ricotta cheese, orange peel, orange juice, oil, egg whites and egg. Pour into well in flour mixture, stirring just until moist.

Spoon batter into cups. Sprinkle with sugar. Bake until toothpick inserted into center comes out clean, 20 minutes. Remove from pans and cool on wire rack.

This recipe yields 18 muffins.

Per Per Muffin: 142 Cal; 3g Prot; 2g Total Fat (1 Sat. Fat); 27g Carb.; 14mg Chol; 155mg Sod.; 1g Fiber.

Source:
Vegetarian Times, January 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.