Blueberry-Cranberry Orange Muffins

recipe

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 23 %
Fat 5.1 g
Satfat 2.8 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 34.5 g
Fiber 0.8 g
Cholesterol 29 mg
Iron 1.2 mg
Sodium 221 mg
Calcium 75 mg

Ingredients

2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup butter, melted
1/4 cup dried blueberries
1/4 cup dried cranberries
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.

Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack.

April 2001
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