Orange Mince Muffins Go Lite
Indulge in the wholesome goodness of *Orange Mince Muffins Go Lite*, a guilt-free muffin recipe bursting with vibrant flavors and nutritious ingredients. Perfectly moist and naturally sweetened with honey and unsweetened applesauce, these muffins feature a hearty blend of whole wheat and all-purpose flour, paired with warm cinnamon spice and a bright pop of citrusy orange zest and juice. The addition of fruit mince offers a delightful depth of flavor, balancing the light, fluffy texture. Quick to prepare and baked to golden perfection in under 20 minutes, these low-fat muffins make an ideal breakfast treat or snack. Serve them warm or enjoy on-the-go, and savor the perfect harmony of festive fruitiness and everyday health. Whether you're looking for healthy baked goods or citrus-infused muffins, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.75 cups Low-fat yogurt
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey
- 1 tablespoon Orange zest
- 0.25 cups Freshly squeezed orange juice
- 1 teaspoon Vanilla extract
- 0.5 cups Fruit mince (store-bought or homemade)
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 medium mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, lightly beat the egg. Add the low-fat yogurt, applesauce, honey, orange zest, orange juice, and vanilla extract, whisking until well combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix; the batter may be slightly lumpy, and that's okay.
Gently fold in the fruit mince until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 346.2 g | 126% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 146.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 532 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1798 mg | 38% | |
*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.
