Cranberry orange muffins

Dietician's Tip

When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

Ingredients

8 ounces fat-free plain Greek yogurt
2 eggs
1/4 cup canola oil
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons unsweetened orange juice concentrate
2 tablespoons orange zest
2 teaspoons vanilla
1 3/4 cup all-purpose flour
1/4 cup flaxseed meal
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups fresh or frozen cranberries

Directions

Heat the oven to 350 F. Lightly grease muffin tins or place a muffin cup liner in each tin.

In a mixing bowl, combine the yogurt, eggs, oil, sugars, orange juice concentrate, orange zest and vanilla. In another bowl, combine the flour, flaxseed, baking powder, baking soda, salt and cinnamon. Turn on mixer to low speed and slowly add the dry ingredients to the bowl of wet ingredients. Mix until just incorporated, about 1-2 minutes. Fold in cranberries with a spoon or spatula.

Scoop 1/4 cup of batter into each muffin well and bake for about 22 minutes or until the tops are golden brown and toothpick comes out clean when inserted.

Serving Information

Serves 16

Nutritional analysis per serving

Calories: 155
Total carbohydrate: 24 g
Cholesterol: 24 mg
Dietary fiber: 1 g
Monounsaturated fat: 2 g
Protein: 4 g
Saturated fat: 1 g
Serving size: 1 muffin
Sodium: 148 mg
Total fat: 5 g