CRANBERRY-ORANGE MUFFINS (LIGHTER RECIPE)

Cranberry-Orange Muffins (lighter recipe) image

Low in fat and full of flavor, these tasty breakfast gems will bring sunshine to your morning.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 11

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Ingredients

1 cup fat-free (skim) milk
1/4 cup vegetable oil
1 tablespoon grated orange peel
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh or frozen cranberries, chopped
Additional sugar, if desired

Steps:

Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 145, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg