CRANBERRY-ALMOND MUFFINS

Cranberry-Almond Muffins image

Provided by Martha Stewart

Time 1h20m

Yield Makes 16

Number Of Ingredients 13

Vegetable oil cooking spray
1 1/4 cups sugar
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup almond flour
1 teaspoon baking soda
Coarse salt
2/3 cup nonfat milk
2/3 cup plain low-fat yogurt
2 large eggs
1 orange, zested and juiced
1 cup fresh or frozen cranberries
1/2 cup sliced almonds

Steps:

Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.
Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.

Nutrition Facts : Calories 131 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g