Post by marlaoh on Oct 17, 2002 9:13:58 GMT -6
CRANBERRY MUFFINS
Makes 12 muffins
Refrigerated butter-flavored cooking spray
1 large egg
½ cup skim milk
3 tablespoons canola oil
½ cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups unsifted unbleached all-purpose flour
¼ cup dry nonfat milk powder
4 teaspoons baking powder
1½2 teaspoons baking soda
1/2 teaspoon salt
1½ cups fresh or frozen (unthawed) cranberries, coarsely chopped
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Position oven rack in the middle of the oven and preheat the oven to 400°F (Gas Mark 6). Lightly coat twelve 2½ inch muffin cups with cooking spray or line with paper liners.
In a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute.
Sift flour, baking powder, baking soda, and salt into the egg mixture.
Stir until just blended.
Do not overmix.
Stir in the cranberries.
Spoon mixture into prepared muffin cups, filling 2/3 full.
Combine the granulated sugar and cinnamon.
Sprinkle on top of each muffin.
Bake for 20 minutes, or tops are golden brown and a tester inserted into the center of a muffin comes out clean.
Cool the muffins in the pan on a rack for 5 minutes, then remove muffins and serve warm.
Per 1 muffin serving: 148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium
Makes 12 muffins
Refrigerated butter-flavored cooking spray
1 large egg
½ cup skim milk
3 tablespoons canola oil
½ cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups unsifted unbleached all-purpose flour
¼ cup dry nonfat milk powder
4 teaspoons baking powder
1½2 teaspoons baking soda
1/2 teaspoon salt
1½ cups fresh or frozen (unthawed) cranberries, coarsely chopped
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Position oven rack in the middle of the oven and preheat the oven to 400°F (Gas Mark 6). Lightly coat twelve 2½ inch muffin cups with cooking spray or line with paper liners.
In a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute.
Sift flour, baking powder, baking soda, and salt into the egg mixture.
Stir until just blended.
Do not overmix.
Stir in the cranberries.
Spoon mixture into prepared muffin cups, filling 2/3 full.
Combine the granulated sugar and cinnamon.
Sprinkle on top of each muffin.
Bake for 20 minutes, or tops are golden brown and a tester inserted into the center of a muffin comes out clean.
Cool the muffins in the pan on a rack for 5 minutes, then remove muffins and serve warm.
Per 1 muffin serving: 148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium