Low Cholesterol Cranberry Muffins
- 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.
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