Orange Cranberry Muffins

Servings = 6 muffins | Serving size = 1 muffin

This recipe can be multiplied by 2. Muffins will keep for 24 - 48 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

3 Tbsp.	reduced-fat spread
1/2 cup	Splenda
1/4 cup	egg substitute
2 Tbsp .	yogurt cheese
1/2 tsp.	pure vanilla extract
1 1/2 cups	all purpose flour
1/4 tsp.	salt
1 tsp.	baking powder
1/4 tsp.	baking soda
1/4 cup	non-fat buttermilk
1/4 cup	orange juice
1 tsp.	orange zest
1/3 cup	cranberries

Preheat oven to 375°F.

Using a whisk, cream together the reduced-fat spread, Splenda and egg substitute until smooth. Add the yogurt cheese and vanilla extract while whisking.

Place the flour, salt, baking powder and baking soda in a sifter and sift into the mixing bowl. Add the cranberries to the bowl making sure that they are separated.

Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk and orange juice blending after each until smooth. As soon as the mixture is well blended, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.

Nutrition Facts

Serving size: one muffin | Servings: 6

Calories 188 | Calories from Fat 45

Amount Per Serving (% Daily Value)

Total Fat 5 g (8 %) | Saturated Fat 1 g (5 %)

Cholesterol 0 mg (0 %) | Sodium 334 mg (14 %)

Total Carbohydrates 31 g (10 %) | Dietary Fiber <1 g (2 %)

Vitamin A 8 % | Vitamin C 9 % | Calcium 7 % | Iron 10 %