Cranberry Orange Low Fat Muffins
Brighten your mornings with these Cranberry Orange Low Fat Muffins, a healthier twist on a classic flavor combination. Bursting with juicy fresh cranberries and zesty orange, these muffins are naturally sweetened with a touch of orange juice and unsweetened applesauce, keeping them moist and guilt-free. A mix of whole wheat and all-purpose flour adds a hearty texture, while low-fat buttermilk ensures a tender crumb. Perfect for breakfast or an on-the-go snack, these muffins come together in just over 30 minutes and can be customized with an optional powdered sugar dusting for a hint of sweetness. Whether you're savoring one with a cup of coffee or sharing them at a brunch gathering, these muffins are a delicious, low-fat treat that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 1 tablespoon orange zest
- 0.5 cups fresh orange juice
- 0.5 cups unsweetened applesauce
- 0.5 cups low-fat buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor.
Add the orange juice, applesauce, buttermilk, egg, and vanilla extract to the sugar mixture. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently, using a spatula, until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the fresh cranberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
If desired, lightly dust the muffins with powdered sugar before serving.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 145.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
