Cranberry and Orange Muffins

by IBD Medical on May 04, 2021

Cranberry and Orange Muffins Recipe

Spoil your mum or the mum in your life this mother’s day by cooking her these delicious zesty muffins. Made with zero-sugar and fresh fruit these muffins are perfect for Sunday brunch or afternoon tea to enjoy guilt-free. 

 

Prep time: 15 minutes

Cooking time: 15-20 minutes

Difficulty: Easy

Serves: 12

 

Nutritional information per serving:

  • Calories: 200
  • Fat: 9 grams
  • Saturated Fat: 5 grams
  • Fiber: 3 grams
  • Sodium: 220 milligrams
  • Cholesterol: 55 milligrams
  • Protein: 5 grams
  • Carbohydrates: 28 grams
  • Sugars: 3 grams

 

Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 115g butter
  • ½ cup Splenda 0-calorie sweetener
  • 1 ½ tsp orange zest
  • 2 large eggs
  • ⅔ cup vanilla nonfat yogurt
  • 1 cup fresh cranberries, chopped

 

Method

  1. Preheat the oven to 190ºC (375ºF). Line a tin of 12 muffin cups with patty pans, or spray with non-stick spray.
  2. In a large bowl, mix flour, baking powder, and baking soda together and set aside. 
  3. Beat butter at medium speed with an electric mixer until creamy. Gradually add Splenda Granulated sweetener and orange zest - beating until fluffy. 
  4. Add the eggs and beat until combined
  5. Stir in the vanilla yogurt, and gradually sift and fold in the flour mixture
  6. Fold in cranberries and spoon batter evenly into muffin cups.
  7. Bake for 15-20 minutes or until lightly browned. Remove from the oven and cool on a wire rack.

 

 

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