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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 3/4 cup |
| baking powder: 1 Tbl |
| egg substitute: 1/4 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| nonfat milk: 1/2 cup |
| dried sweetened cranberries: 3/4 cup |
| granulated sugar: 1/4 cup |
Low Cholesterol Cranberry Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Pre-heat oven to 400°F.
- Prepare muffin pan using liners or spray with non-stick spray.
- In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
- In a separate container, combine wet ingredients, stir then add to dry ingredients.
- Stir together quickly. Do not over mix.
- Stir in dried cranberries.
- Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
- For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
- Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
- Cool on a wire rack.