Passer au contenu principalPasser au pied de page
Abonnez-vous
Abonnez-vous
Abonnez-vous maintenant et vous aurez accès à plus de 6 500 recettes santé délicieuses
Photo de Cranberry Muffins par WW

Cranberry Muffins

5
Points®
Durée totale
42 m
Temps de prép.
17 m
Temps de cuisson
25 m
Part(s)
12
Difficulté
Facile
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.

Ingrédients

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.

Vous pourriez aussi aimer

Vous pourriez aussi aimer