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100% Whole Wheat Cranberry Nut Muffins

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100% Whole Wheat Cranberry Nut Muffins recipe

Yield

12
servings

Prep

20
min

Cook

20
min

Ready

40
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups whole-wheat flour
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¾ cup sugar
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1 ½ teaspoons baking powder
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½ teaspoon salt
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½ teaspoon baking soda
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¾ cup orange juice
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1 tablespoon orange zest
grated
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2 tablespoons vegetable shortening
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1 large eggs
well beaten
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1 ½ cups cranberries
fresh or frozen, coarsely chopped
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1 cup nuts
chopped, optional
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Ingredients

Amount Measure Ingredient Features
473 ml whole-wheat flour
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177 ml sugar
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7.5 ml baking powder
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2.5 ml salt
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2.5 ml baking soda
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177 ml orange juice
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15 ml orange zest
grated
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30 ml vegetable shortening
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1 large eggs
well beaten
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355 ml cranberries
fresh or frozen, coarsely chopped
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237 ml nuts
chopped, optional
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Directions

In a medium mixer bowl, mix the flour, sugar, baking powder, salt and the baking soda together.

Stir in the orange juice, orange peel, shortening and the egg.

Mix until well blended.

Stir in the cranberries and the nuts, if used, and turn into greased muffin tins.

Bake at 350℉ (180℃) F for 20 to 25 minutes or until done.

Use a shorter baking time if small muffin tins are used.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Great

 

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 66336% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 390mg 16%
Total Carbohydrate 33g 33%
Dietary Fiber 13g 50%
Sugars g
Protein 33g
Vitamin A 3% Vitamin C 38%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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