Ingredients for Cranberry Orange Low Fat Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup orange juice
- 2 large egg whites
- Light Corn Syrup
- Orange Zest
- Fresh Cranberries
- Walnuts
- Nonstick Cooking Spray
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How to Make Cranberry Orange Low Fat Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a medium bowl, whisk together ¾ cup granulated sugar and ¼ cup orange juice until sugar is dissolved.
- Whisk in 2 large egg whites, ¼ cup light corn syrup, and 1 tablespoon finely grated orange zest until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen cranberries.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
0g
Carbs
9g