Low Fat Cranberry Orange Muffins (2)
Posted in reply to a message board request for a "low fat" Cran/Orange muffin. This recipe is from "FoodIsLife.com". (I haven't tried this recipe yet).
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READY IN: 40mins
YIELD: 12 Muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 1cup barley flour
- 2⁄3 - 3⁄4cup fruit dried sweetened cranberries (Taste cranberries to determine sweetness and then adjust recipe to use either the rice syrup OR wate)
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1grated orange, rind of
- 1⁄2cup applesauce
- 1cup orange juice (fresh squeezed is best)
- 1⁄2
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DIRECTIONS
- Preheat oven to 350°F.
- Mix dry ingredients (including orange rind).
- Add wet ingredients and mix until just mixed.
- Lightly oil a muffin tin, fill and bake for 20-25 minutes or until just lightly browned around the edges.
- Allow to cool before removing from tin.
- Note: When muffins are cool, put away in plastic bags.
- Unlike other muffins they will stay better this way.
- Due to the low fat content they will dry out quickly, this way they will stay moist and yummy.
- VARIATIONS: Make a higher fat muffin by replacing the apple sauce with canola oil.
- Use other dried fruits like apricots, figs, prunes or dates.
- Use fresh or frozen raspberries instead of cranberries.
- Use 2 cups whole wheat or spelt flour for a heartier muffin.
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