Monday, January 31, 2011

Fresh Cranberry Muffins

I love cranberries--I can eat them plain, in a sauce, and definitely in any baked good. I like that they're really tart, which I know some people don't care for. If you're not a cranberry lover, these are very versatile muffins and almost any fruit can be substituted!
These are another Cooking Light recipe, and CL suggests blueberries and lemon (which sounds fantastic), chopped apple, pear, or pineapple and cinnamon (pineapple muffins? awesome!), or mashed bananas and allspice. A reviewer on their site also suggested apricots, which sound great!
I changed their recipe up a little, so I'll list it as I made it. The original is in the link.
These also freeze great--cool completely, then place in Ziploc to freeze. Thaw at room temperatue and reheat in oven wrapped in foil.

Fresh Cranberry Muffins

Yield: 12 servings (serving size: 1 muffin)

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
3 Tbsp Splenda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup skim milk
1/4 cup butter, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten

Preheat oven to 400°.

Combine flour, sugar, baking powder, and salt in a large bowl; combine. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg in a separate bowl; add to flour mixture, stirring just until moist.
Spray or line 12 muffin tins. Spoon batter evenly into the tins.
Bake at 400° for 16-18 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately; place on a wire rack to cool.

Nutritional Info:
156 calories, 4.6 g fat, 26.3 g carbs, 1.5 g fiber, 3.4 g protein

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