Low Cholesterol Cranberry Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A low-fat, no egg delicious breakfast treat! It is made with dried cranberries and turns out great every time Ingredients:
2 cups flour |
3/4 cup sugar |
1 tablespoon baking powder |
1/4 cup egg substitute |
1/4 cup canola oil |
1/2 cup skim milk |
3/4 cup dried cranberries |
1/4 cup granulated sugar |
Directions:
1. Pre-heat oven to 400°F.
2. Prepare muffin pan using liners or spray with non-stick spray.
3. In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
4. In a separate container, combine wet ingredients, stir then add to dry ingredients.
5. Stir together quickly. Do not over mix.
6. Stir in dried cranberries.
7. Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
8. For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
9. Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
10. Cool on a wire rack.
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