Cranberry Orange Muffins
Serves 12
A perfect muffin to make for Thanksgiving breakfast, it incorporates flavors of the season. They freeze well and can be made up to 2 weeks ahead of time.
Ingredients
- 1-3/4 cups all-purpose flour
- 1 cup chopped fresh, frozen OR dried cranberries
- 16 packets Equal® sweetener*
- 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 egg
*Substitute 2/3 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F. Line 12 muffin cups 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 prepared muffin cups, filling 3/4 full.
- Bake 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.
Nutrition Information (per serving)
- Calories: 127
- Protein: 3 g
- Carbohydrates: 19 g
- Fat: 5 g
- Cholesterol: 17 mg
- Sodium: 156 mg
Exchanges
- Starch - 1
- Fat - 3/4
