This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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 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.
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.
Preheat oven to 375°F.
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.
Serving size: 1 muffin
|Calories from Fat 32
|% Daily Value
|Total Fat 4g
|Saturated Fat 1g
|Monounsaturated Fat 2g
|Trans Fat 0g
|Total Carbohydrates 28g
|Dietary Fiber 2g
|Vitamin A 2%
|Vitamin C 11%
|Vitamin K 2 mcg
|Potassium 159 mg
|Magnesium 30 mg