MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"There are plenty of fun and easy ways to eat cranberries every day." - www.discovercranberries.com

The refrigerator light goes on...

The addition of wheat germ boosts the fiber content but helps give these muffins a wonderful light texture that goes well with the sweetness of the orange flavor. I love cranberries and there are so many great ways to cook with them. They can make a savory sauce slightly sweet and they give muffins a nice texture. I use them sparingly because most of them are already presweetened with lots of sugar.


 

Orange Cranberry Muffins

Servings: 6 | Serving size: 1 muffin

Cooking Time: 30 Minutes

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

Orange Cranberry Muffins recipe from Dr. Gourmet

Ingredients

  • 1 large egg (separated)
  • 2 tsp canola oil
  • 1/2 cup Z-Sweet stevia
  • 2 Tbsp non-fat yogurt
  • 2 Tbsp reduced-fat sour cream
  • 1/2 tsp pure vanilla extract
  • 1 cup all purpose white flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup cranberries
  • 2 Tbsp wheat germ
  • 1/4 cup low-fat buttermilk
  • 1/4 cup orange juice
  • 1 tsp orange zest

Preheat oven to 375F.

Using a whisk beat the egg until frothy and then cream together with the canola oil. Add the Z-Sweet or Splenda then whisk until smooth. Add the yogurt, reduced fat sour cream and vanilla extract while whisking.

Place the all purpose flour, whole wheat 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 not clumped together. Add the wheat germ.

Gently fold the creamed mixture together with the flour mixture.

As this is blended, slowly add the buttermilk and orange juice and orange zest, 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: 1 muffin

Servings: 6

Amount Per Serving

Calories 166 Calories from Fat 32
% Daily Value
Total Fat 4g 6%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 37mg 12%
Sodium 257mg 11%
Total Carbohydrates 28g 9%
    Dietary Fiber 2g 10%
    Sugars 2g
Protein 6g
Vitamin A 2% Vitamin C 11%
Calcium 9% Iron 10%
Vitamin K 2 mcg Potassium 159 mg
Magnesium 30 mg