Breakfast Cranberry Orange Muffins
Cranberry Orange Muffins recipe
Yield
12 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
orange juice
|
|
| 2 | tablespoons |
yogurt, non-fat
|
|
| 6 | ounces |
cranberries
chopped |
|
| ½ | cup |
nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
orange juice
|
|
| 3E+1 | ml |
yogurt, non-fat
|
|
| 173.4 | ml/g |
cranberries
chopped |
|
| 118 | ml |
nuts
|
|
Directions
Mix dry ingredients in med-large bowl.
Mix wet ingredients separately.
Combine both groups, then add in fruit, and nuts if desired.
Bake in LIGHTLY greased/Pammed muffin pan at 375℉ (190℃). for 20 minutes, or until firm to touch and light brown on top.
