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Cranberry Orange Muffins

 
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Excellent, absolutely a good way to use up the leftover cranberry sauce, and honey works very well with other ingredients; love the nutty flavor from whole wheat flour and bran, and the citrus taste from the orange juice, you can even add extra orange zests in.

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

35

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 ¾ cups whole-wheat flour
¼ cup bran
½ cup honey
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon baking soda
¼ cup orange juice
2 teaspoons canola oil
2 each egg whites
*
2 cups cranberry sauce
canned or homemade
½ cup orange juice
if needed

Directions

Preheat oven to 400℉ (200℃).

Grease muffin tins.

Combine all ingredients except ½ cup of orange juice in a large bowl.

Mix until blended.

Add extra orange juice as needed to obtain a proper batter.

Fill muffin tins ⅔ full.

Make 30 medium size (standard size) muffins.

Bake 15 to 20 mins.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 2246% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 17%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 10%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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