Low Fat Cranberry Orange Muffins (2) Recipe

Name: Low Fat Cranberry Orange Muffins (2)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour or 1 cup spelt flour; 1 cup barley flour; 2/3 - 3/4 cup fruit dried sweetened cranberries (Taste cranberries to determine sweetness and then adjust recipe to use either the rice syrup OR wate); 1/3 - 1/2 cup walnuts or 1/3-1/2 cup pecans; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 grated orange, rind of; 1/2 cup applesauce; 1 cup orange juice (fresh squeezed is best); 1/2 1/2 cup water or 1/2 cup orange juice

Servings: persons

1
Preheat oven to 350u00b0F.
2
Mix dry ingredients (including orange rind).
3
Add wet ingredients and mix until just mixed.
4
Lightly oil a muffin tin, fill and bake for 20-25 minutes or until just lightly browned around the edges.
5
Allow to cool before removing from tin.
6
Note: When muffins are cool, put away in plastic bags.
7
Unlike other muffins they will stay better this way.
8
Due to the low fat content they will dry out quickly, this way they will stay moist and yummy.
9
VARIATIONS: Make a higher fat muffin by replacing the apple sauce with canola oil.
10
Use other dried fruits like apricots, figs, prunes or dates.
11
Use fresh or frozen raspberries instead of cranberries.
12
Use 2 cups whole wheat or spelt flour for a heartier muffin.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour or 1 cup spelt flour, 1 cup barley flour, 2/3 - 3/4 cup fruit dried sweetened cranberries (Taste cranberries to determine sweetness and then adjust recipe to use either the rice syrup OR wate), 1/3 - 1/2 cup walnuts or 1/3-1/2 cup pecans, and more.

Yes, Low Fat Cranberry Orange Muffins (2) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Fat Cranberry Orange Muffins (2)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions