Low Cholesterol Cranberry Muffins

Name: Low Cholesterol Cranberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 2 cups flour; 3/4 cup sugar; 1 tablespoon baking powder; 1/4 cup egg substitute; 1/4 cup canola oil; 1/2 cup skim milk; 3/4 cup dried cranberries; 1/4 cup granulated sugar

Submitted by Chef #858937

"A low-fat, no egg delicious breakfast treat! It is made with dried cranberries and turns out great every time"

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Ready In:: 25mins
Ingredients:: 8
Yields:: 12 muffins
Serves:: 12

ingredients

2 cups flour
³⁄₄ cup sugar
1 tablespoon baking powder
¹⁄₄ cup egg substitute
¹⁄₄ cup canola oil
¹⁄₂ cup skim milk
³⁄₄ cup dried cranberries
¹⁄₄ cup granulated sugar

directions

Pre-heat oven to 400°F.
Prepare muffin pan using liners or spray with non-stick spray.
In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
In a separate container, combine wet ingredients, stir then add to dry ingredients.
Stir together quickly. Do not over mix.
Stir in dried cranberries.
Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
Cool on a wire rack.