Orange Cranberry Muffins
Servings
6Serving size
1 muffinThis 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.
Ingredients
| 1 large Egg(s) (separated) |
| 2 Tbsp. Unsalted butter |
| 1/2 cup Z-Sweet / Stevia |
| 2 Tbsp. Nonfat Greek Yogurt |
| 2 Tbsp. Reduced fat sour cream |
| 1/2 tsp. Vanilla extract |
| 1 cup Enriched 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 1/4 cup Dried sweetened cranberries |
| 2 cup Wheat germ |
| 1/4 cup Reduced fat buttermilk |
| 1/4 cup Orange juice |
| 1 tsp. Orange zest |
Instructions
Using a whisk beat the egg until frothy and then cream together with the canola oil. Add the Z-Sweet 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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.