1/1 Photo of Whole Wheat Cranberry Orange Muffins
Simply Chris's Note:
Yummy, light muffins. I usually make these muffins when we are having a "special" breakfast, for holidays or birthdays. The adults and kids both love these muffins. It has no sugar and uses whole wheat pastry flour. Note, you must use whole wheat pastry flour or the muffins are too grainy and dense. You can also use egg substitute.
My Private Note
Units: US | Metric
- 473.18 ml whole wheat pastry flour
- 158.51 ml sugar substitute (such as Splenda)
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 73.94 ml butter or 73.94 ml margarine, melted
- 158.51 ml orange juice, use juice from can of mandarin oranges, adding enough orange juice to make 2/3 cups
- 3 eggs, beaten
- 177.44 ml fresh cranberries
- 311.84 g can mandarin oranges
- cooking spray
- 1Preheat oven to 375°F.
- 2Combine dry ingredients.
- 3Melt the butter.
- 4Whisk the eggs and orange juice into the melted butter.
- 5Add the liquid to the dry ingredients mixing until just moistened.
- 6Fold in the cranberries and oranges being careful not to mash the oranges.
- 7Spoon the batter into a muffin tin that has been coated with cooking spray.
- 8Bake for 15- 20 minutes, or until firm and golden brown.
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Nutritional Facts for Whole Wheat Cranberry Orange Muffins
Serving Size: 1 (94 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 222.7
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 4.2 g
- Cholesterol 78.7 mg
- Sodium 342.4 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 3.8 g
- Sugars 14.2 g
- Protein 5.8 g