Breakfast Cranberry Orange Muffins
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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.