Delightful Low Fat Cranberry Muffins Recipes

FAT FREE CRANBERRY MUFFINS

Steps:

• Add orange juice concentrate, warm water and cranberries and let sit a minute.
• Beat sugar and egg and milk and add to cranberry mixture.
• Blend well the sour cream and extract into other wet ingredients.
• Dump on top of the wet mixture the flour, baking powder, soda, zest and salt and gently fold this into the wet ingredients until just combined.
• Spray muffin tin with cooking spray.
• Drop mixture into 6-9 spaces in muffin tin about 3/4 full each.
• Bake at 375 for 20-25 minutes.

DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS

Steps:

• Preheat oven to 400.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the orange juice and orange peel and beat again.
• Mix the flour and cranberries into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.

LOW CHOLESTEROL CRANBERRY MUFFINS

Steps:

• Pre-heat oven to 400°F.
• Prepare muffin pan using liners or spray with non-stick spray.
• In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
• In a separate container, combine wet ingredients, stir then add to dry ingredients.
• Stir together quickly. Do not over mix.
• Stir in dried cranberries.
• Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
• For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
• Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
• Cool on a wire rack.

HEALTHY CRANBERRY MUFFINS

Steps:

• Combine the chopped cranberries and white sugar.
• Set aside.
• In a second bowl, combine the oats and buttermilk.
• Allow the mixture to stand for 45 min-1 hour.
• In a large bowl, mix the shortening, brown sugar, and egg.
• Stir the baking powder, baking soda, salt and flour together.
• Then add the dry mixture into the wet, alternating with additions of the oat-buttermilk mixture.
• Combine everything until just moistened.
• Fill greased muffin tins 3/4 full.
• Bake in a 400 degree oven for 25 minutes, or until a tester comes out clean.

LOW FAT CRANBERRY ORANGE MUFFINS (2)

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients (including orange rind).
• Add wet ingredients and mix until just mixed.
• Lightly oil a muffin tin, fill and bake for 20-25 minutes or until just lightly browned around the edges.
• Allow to cool before removing from tin.
• Note: When muffins are cool, put away in plastic bags.
• Unlike other muffins they will stay better this way.
• Due to the low fat content they will dry out quickly, this way they will stay moist and yummy.
• VARIATIONS: Make a higher fat muffin by replacing the apple sauce with canola oil.
• Use other dried fruits like apricots, figs, prunes or dates.
• Use fresh or frozen raspberries instead of cranberries.
• Use 2 cups whole wheat or spelt flour for a heartier muffin.