LOW CHOLESTEROL CRANBERRY MUFFINS
A low-fat, no egg delicious breakfast treat! It is made with dried cranberries and turns out great every time
Provided by schmidtfam4
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400°F.
- Prepare muffin pan using liners or spray with non-stick spray.
- In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
- In a separate container, combine wet ingredients, stir then add to dry ingredients.
- Stir together quickly. Do not over mix.
- Stir in dried cranberries.
- Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
- For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
- Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
- Cool on a wire rack.
Nutrition Facts : Calories 192.4, Fat 5, SaturatedFat 0.4, Cholesterol 0.3, Sodium 106.6, Carbohydrate 34.2, Fiber 0.8, Sugar 17, Protein 3.2
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