I decided it was time to make some muffins. I have previously altered a not-so-healthy recipe to be more healthy with a blueberry muffin. They were good but a little dry so I didn’t post the recipe. I’ve made some changes that I think will resolve that with this batch!
Recipe | Cranberry Muffins |
Measurement | Ingredient |
1 C | whole wheat flour |
3/4 C | regular flour |
1/2 C | splenda |
1tsp | baking soda |
1 tsp | baking powder |
1/2 tsp | salt |
1 | egg |
1/2 cup | unsweetened apple sauce |
1 | 6 oz yogurt (vanilla) |
1 tsp | vanilla |
1 cup | dried cranberries |
Preheat oven to 350. Mix dry ingredients in one bowl and wet in another. Combine ingredients and add in dried cranberries. Grease muffin tin with a touch of cooking spray in each cup. I use my finger to ensure the entire cup is evenly greased. Bake for 16 minutes or until toothpick comes out clean 😉 For me this fills my 12 muffin tin. Assuming you get 12 muffins out of the batter the nutrition info is as follows:
113 calories; 24g carbs; 2g fiber; 8g sugar; <1g fat; 3g protein