Low Cholesterol Cranberry Muffins Recipes

CRANBERRY-ORANGE MUFFINS (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. Spray medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups.
• Beat milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, 1/3 cup sugar, the baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

CRANBERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

LOW-CHOLESTEROL BLUEBERRY MUFFINS II

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
• Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
• In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.

LOW CHOLESTEROL CRANBERRY MUFFINS

Steps:

• 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.

DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS

Steps:

• Preheat oven to 400.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the orange juice and orange peel and beat again.
• Mix the flour and cranberries into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.

SKINNY CHOCOLATE & CRANBERRY MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
• Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.