Cranberry almond muffins

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Cranberry almond muffins

Ingredients
Vegetable oil cooking spray
1 1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup almond flour
1 tsp baking soda
1/4 tsp salt
2/3 cup nonfat milk
2/3 cup plain low-fat yogurt
2 large eggs
1 orange, zested and juiced
1 cup cranberries, fresh or frozen
1/2 cup sliced almonds

Instructions:

1. Preheat oven to 350F. Line 16 cups of two 12-cup muffin tins with baking cups and lightly coat each with cooking spray.
2. Whisk together sugar, flours, baking soda, and salt in a large bowl. Whisk together milk, yogurt, eggs, and orange zest and juice in a medium bowl. Fold milk mixture into flour mixture, then gently fold in cranberries until combined.
3. Spoon batter into baking cups until each is three-quarters full. Sprinkle with almonds. Bake until a toothpick inserted into the center of each comes out clean, about 20 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks and let cool completely.

Nutrition Facts

Serving Size:16

 

Amount Per Serving
Calories
2096
Total Fat
48
Saturated Fat
16
Total Carbohydrate
384
Dietary Fiber
32
Sugars
208
Protein
64
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