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Photo of Cranberry Muffins by WW

Cranberry Muffins

5
Points® value
Total Time
42 min
Prep
17 min
Cook
25 min
Serves
12
Difficulty
Easy
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.

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

1¼ cup(s)

Uncooked old fashioned oats

½ cup(s)

Sugar

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)

Sugar

1 tbsp(s)

Instructions

  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.

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