Delightful (Low-Fat) Cranberry Muffins
photo by Sugar Doll
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 large egg
- 1 cup sugar
- 2 tablespoons margarine, melted
- 1 cup orange juice
- 1 teaspoon orange rind, chopped
- 1 1⁄4 cups fresh cranberries, halved or 1 1/4 cups frozen cranberries, thawed
directions
- Preheat oven to 400.
- Coat a 12-muffin tin with nonstick cooking spray.
- Whisk the flour with the baking powder and salt and set aside.
- Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
- Add the orange juice and orange peel and beat again.
- Mix the flour and cranberries into the batter by hand just until combined.
- Spoon the batter into the muffin cups so that each is about two-thirds full.
- Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
- Cool in the tin set on a wire rack for about 10 minutes.
- Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.
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Reviews
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Great texture! Had no trouble getting these to rise with a nice, rounded top...hooray! Love trying "extras", so included the almond extract, walnuts and about 1/3 cup coconut. I too substitute applesauce for butter or oil in a recipe and have never been disappointed. Used the turbinado sugar (like the raw, coarser sugar) instead of white...gave the batter a bit darker color, but wonderful taste. Thanks so much for a terrific recipe!<br/>By Dee from Oregon
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An excellent recipe for using up leftover cranberries. So good that I would be inclined to go out and buy more cranberries just for this recipe! Replaced the margarine with applesauce at same ratio. Still nice and moist. Added almond extract to some and unsweetened coconut to some just to play around a bit. Turned out spectacularly.
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Hey, On a low fat diet so I can take some medication. Have always tried to cook healthy for my family, however my need for a treat now and then is overwhelming and these muffins fit the bill. I used half whole wheat flour and somehow was distracted enough to miss adding the margarine. Believe it or not, they turned out fine! These muffins have great flavour. Next time, I will try them using the margarine as per the recipe.
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Tweaks
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Great texture! Had no trouble getting these to rise with a nice, rounded top...hooray! Love trying "extras", so included the almond extract, walnuts and about 1/3 cup coconut. I too substitute applesauce for butter or oil in a recipe and have never been disappointed. Used the turbinado sugar (like the raw, coarser sugar) instead of white...gave the batter a bit darker color, but wonderful taste. Thanks so much for a terrific recipe!<br/>By Dee from Oregon
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An excellent recipe for using up leftover cranberries. So good that I would be inclined to go out and buy more cranberries just for this recipe! Replaced the margarine with applesauce at same ratio. Still nice and moist. Added almond extract to some and unsweetened coconut to some just to play around a bit. Turned out spectacularly.
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>