Cranberry-Citrus Muffins

Turbinado sugar, with its coarse texture and mild molasses flavor, helps make the topping for these muffins extra-special. But granulated sugar also works well.

Yield: 1 1/2 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 14%
  • Fat: 2.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.4g
  • Carbohydrate: 31.4g
  • Fiber: 0.6g
  • Cholesterol: 14mg
  • Iron: 1mg
  • Sodium: 153mg
  • Calcium: 69mg

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 2% low-fat milk
  • 1/3 cup light ricotta cheese
  • 1 tablespoon grated orange rind
  • 1/2 cup orange juice
  • 1 tablespoon grated lemon rind
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large egg whites
  • 1 large egg
  • Cooking spray
  • 6 tablespoons turbinado or granulated sugar

Preparation

  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 8 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle turbinado sugar evenly over batter.
  3. Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
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