Lighter Orange-Cranberry Muffins

January 23, 2009 · 8 comments

in breads and muffins,breakfast/brunch,healthy

Sometimes when I start a blog post, I already have a story in mind to tell you, or information to give you about the dish, or maybe how I came across a particular ingredient. Sometimes I have absolutely nothing to say whatsoever.  Today would be one of those days.  It is Friday, afterall, and it’s been a long week.  Actually I feel like it’s been a long January.  Am I alone here?

I make healthier muffins all the time, and like experimenting with combinations that still taste good, but don’t have a stick of butter and a cup of sugar in them. So, there is nothing terribly new, or diffierent, or exciting about this post, but I wanted to share a tried & true healthy muffin recipe with you. These muffins have 1/4 cup heart-healthy canola oil, which means just a teaspoon per muffin. They are citrusy and sweet, and that little canola oil and yogurt makes them especially moist for being a lower calorie/fat muffin. You can substitute part of the oil for unsweetened applesauce, which will make them even lower in fat, if you want.

 

Lighter Orange-Cranberry Muffins

Makes 12 Muffins
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1 cup whole wheat flour
1/2 cup AP flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/4 tsp. ground cinnamon
1/4 cup canola oil
1/2 cup sugar
1 egg
1/2 cup plain fat free yogurt
1/2 cup fresh orange juice
1 tsp. orange zest
1 tsp. vanilla extract
1/3 cup dried cranberries

Preheat oven to 375 and spray a muffin tin with cooking oil.

Sift together the flours, baking powder, baking sofa, salt and cinnamon. Set aside.

Beat the canola oil and sugar until smooth, and then add the egg, beating just until incorporated. Add the yogurt, orange juice, zest, vanilla and blend well.

In 3 additions, add all but 1 Tbsp. of the flour mixture to the wet ingredients, mixing until just incorporated. Don’t overmix! Toss the cranberries with the remaining 1T flour and then fold into the batter. Spoon into prepared tin and bake fr about 18 minutes, or until a toothpick comes out clean.

 

Nutritional Information Per Muffin: Calories: 150 / Fat: 5.3g / Saturated Fat: 0.6g / Carbs: 24g / Fiber: 1.6g / Protein: 2.7g

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{ 8 comments… read them below or add one }

joelen January 23, 2009 at 12:27 pm

Yum! A lighter version of baked goods is always welcomed in my kitchen :)

Reply

Kate January 23, 2009 at 1:44 pm

Muffins are such an easy way to pile up fat and calories. Before you know it you’ve eaten 15 and all your calories for the day. A lightened up muffin is always a godsend!

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Singing Horse January 23, 2009 at 3:52 pm

Yes, I feel the same way. It’s been a long long January, and it’s not over yet. But these muffins are just what I need right now. Thanks for the recipe!

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Linds January 23, 2009 at 5:03 pm

I love muffins in the morning too and healthier is always better since I can easily polish off several at a time :)

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maria January 23, 2009 at 7:40 pm

I love muffins and agree that a lighter version is a must as I too can eat multiple muffins at a time.

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bensbaby116 January 24, 2009 at 11:59 am

I’m definitely on a muffin kick, and I’m planning on making similar muffins tomorrow (but they’re not quite as “light”). I will have to try this recipe sometime too.

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Bellini Valli January 25, 2009 at 10:44 am

Orange and cranberry are two flavour combinations that marry well together. This version is light so I am so save room at the table for me Elly:D

Reply

Laure January 25, 2009 at 11:50 am

I’m always looking for lighter muffins for a quick breakfast or a mid-morning snack – this recipe looks great!

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