Ingredients for Whole Wheat Cranberry Orange Muffins
- 2 cups whole wheat pastry flour
- Sugar Substitute
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup freshly squeezed orange juice
- 2 large eggs (or 1/4 cup egg substitute)
- Fresh Cranberries
- Mandarin Oranges
- Cooking Spray
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How to Make Whole Wheat Cranberry Orange Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the dry ingredients: 2 cups whole wheat pastry flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt.
- In a separate bowl, melt 1/2 cup (1 stick) unsalted butter.
- Whisk in 2 large eggs (or 1/4 cup egg substitute) and 1/4 cup freshly squeezed orange juice.
- 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 and the zest of 1 orange. Be careful not to overmix or crush the cranberries and orange zest.
- Fill each muffin cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
56g
Fat
21g
Carbs
11g
