Cranberry muffins
5
Points®
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 rolled oats
½ cup(s)
Sugar
¼ cup(s)
Baking powder
1¼ tsp
Baking soda
¼ tsp
Table salt
¼ tsp
Fat free vanilla yogurt
1 cup(s)
Fat free skim milk
¼ cup(s)
Liquid egg substitute
2 Tbsp
Reduced-calorie margarine
1 Tbsp, melted
Vanilla extract
½ tsp
Dried cranberries
½ cup(s)
Sugar
1 Tbsp
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 center and set aside.
3
Whisk yogurt, milk, egg substitute, margarine and vanilla together 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 center 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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