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Cranberry Muffins, Low-fat

1/3 cup applesauce, unsweetened
1 1/3 cups all-purpose flour
1 cup rolled oats
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup skim milk
1 teaspoon vanilla extract
2 egg whites
1/2 cup cranberries -- fresh or frozen

1. Preheat oven to 375 F.

2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.

3. In a separate bowl, mix together the applesauce, milk, vanilla, egg whites, and cranberries.

4. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. Do *not* overmix the batter.

5. Pour batter into non-stick or paper-lined muffin cups. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean.

Note: You can substitute 1/3 cup prune puree or pureed prune baby food for the applesauce. You can substitute blueberries or other berries for the cranberries.

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