Cranberry Orange Breakfast Muffin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These yummy muffins are a variation of a cranberry orange loaf recipe I found in a Hellman's mayonnaise ad. My friends and family love them - and they're gone in a hurry. Ingredients:
4 cups whole wheat flour |
2 cups frozen cranberries (chopped) or crazins |
1/2 sugar + 1/2 splenda (or substitute 1 cup sugar) |
1 cup chopped nuts |
1 1/2 tablespoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, slightly beaten |
zest from 1 orange |
1 1/3 cup orange juice |
1 cup plain yogurt |
Directions:
1. Chop frozen cranberries and nuts in a food processor (Or just nuts if using Crazins)
2. In a large bowl, mix together the flour, cranberries, sugar & sweetener, nuts, baking powder, baking soda and salt
3. In another bowl mix together eggs, orange peel, orange juice and yogurt until smooth.
4. Stir into flour mixture until moistened - batter will be stiff and lumpy
5. Spoon into greased muffin pan
6. Bake for 30 minutes at 400F
7. Note - I reduce the amount of sweetener if I am using Crazins rather than frozen cranberries
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