Photo of Cranberry Muffins by WW

Cranberry Muffins

Points® value
Total Time
42 min
17 min
25 min
If you gave up muffins because you were shocked by their calorie and fat content, listen up: Our delicious, healthier version has a fraction of the calories and fat.


Cooking spray

1 spray(s)

All-purpose flour

1¼ cup(s)

Uncooked old fashioned oats

½ cup(s)


¼ cup(s)

Baking powder

1¼ tsp(s)

Baking soda

¼ tsp(s)

Fat-free vanilla yogurt

1 cup(s)

Fat-free skim milk

¼ cup(s)

Liquid egg substitute

2 tbsp(s)

Reduced-calorie margarine

1 tbsp(s), melted

Vanilla extract

½ tsp(s)

Dried cranberries

½ cup(s)

Table salt

¼ tsp(s)


1 tbsp(s)


  1. Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray, or fill pan with paper liners.
  2. Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl; mix well with a fork, make a well in the centre and set aside.
  3. Whisk together yogurt, milk, egg substitute, margarine and vanilla in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
  4. Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in centre of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.