By DANA SPARKS
Mayo Clinic News Network
These cranberry orange muffins would make a nice breakfast treat this weekend.
Use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.
CRANBERRY ORANGE MUFFINS
- 1 cup nonfat plain Greek yogurt
- 1 cup sugar
- 2 eggs
- ¼ cup brown sugar
- ¼ cup canola oil
- 2 tablespoons orange juice concentrate
- 2 tablespoons orange zest
- 2 teaspoons vanilla
- 1¾ cup all-purpose flour
- ¼ cup flaxseed meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups fresh or frozen cranberries
Heat the oven to 350 Fahrenheit. Lightly grease muffin tins or place a muffin cup liner in each tin.
In a mixing bowl, combine the yogurt, sugar, eggs, brown sugar, oil, orange juice, orange zest and vanilla. In a medium bowl, combine the flour, flaxseed, baking powder, baking soda, salt and cinnamon. Turn on mixer to low speed and slowly add the dry ingredients to the bowl of wet ingredients. Mix until just incorporated, about 1-2 minutes. Fold in cranberries with a spoon or spatula.
Scoop 1/4 cup of batter into each muffin well and bake for about 22 minutes or until the tops are golden brown and toothpick comes out clean when inserted.
Nutritional information per 1 muffin: 165 calories; 5 grams total fat; 24 milligrams cholesterol; 188 milligrams sodium; 27 grams total carbohydrate; 1 gram dietary fiber; 16 grams total sugars; 4 grams protein.