Low Cholesterol Cranberry Muffins Recipes

CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
• Sift together flour, salt and baking powder. Set aside.
• Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
• Add flour mixture and stir just until mixed. Fold in cranberries.
• Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

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.

LOW FAT BLUEBERRY CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tray with baking cups.
• Put bran cereal and milk in a bowl.
• Let sit for 3-5 minutes.
• Once cereal is softened add egg and oil.
• Mix well.
• Add flour, sugar, baking powder, and salt.
• Stir until combined.
• Add blueberries and cranberries.
• Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

LOW FAT CRANBERRY ORANGE MUFFINS (2)

Steps:

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