Reduced Fat Cranberry Cappuccino 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.

CRANBERRY-ORANGE MUFFINS (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
• Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

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.

LOW FAT BLUEBERRY CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tray with baking cups.
• Put bran cereal and milk in a bowl.
• Let sit for 3-5 minutes.
• Once cereal is softened add egg and oil.
• Mix well.
• Add flour, sugar, baking powder, and salt.
• Stir until combined.
• Add blueberries and cranberries.
• Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.