Low Fat Chocolate Cranberry Muffins Recipes

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CHOCOLATE CHIP CRANBERRY MUFFINS



Chocolate Chip Cranberry Muffins image

OMG! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Adapted from a recipe from 125 Best Chocolate Chip recipes. You can also use frozen cranberries.

Provided by Redsie

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh cranberries
1 cup granulated sugar
2 eggs
3/4 cup low-fat milk
1/2 cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, combine flour, baking powder and salt.
  • In a food processor fitted with a metal blade, coarsely chop cranberries.
  • In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
  • Spoon batter into greased or lined (with paper liners) muffin cups.
  • Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

Nutrition Facts : Calories 280.9, Fat 12.4, SaturatedFat 2.9, Cholesterol 31.8, Sodium 129.2, Carbohydrate 39.8, Fiber 1.6, Sugar 22, Protein 4.1

LOW-FAT CHOCOLATE MUFFINS



Low-Fat Chocolate Muffins image

"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt
2/3 cup fat-free milk
1/2 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS



Delightful (Low-Fat) Cranberry Muffins image

This recipe comes from the Dr. Cookie cookbook which turns original recipes into great-tasting healthier ones. These cranberry muffins are especially tasty.

Provided by Chris from Kansas

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg
1 cup sugar
2 tablespoons margarine, melted
1 cup orange juice
1 teaspoon orange rind, chopped
1 1/4 cups fresh cranberries, halved or 1 1/4 cups frozen cranberries, thawed

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.

Nutrition Facts : Calories 178, Fat 2.5, SaturatedFat 0.6, Cholesterol 15.5, Sodium 168.3, Carbohydrate 36.4, Fiber 1.1, Sugar 18.9, Protein 2.9

SKINNY CHOCOLATE & CRANBERRY MUFFINS



Skinny chocolate & cranberry muffins image

These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 12

Number Of Ingredients 11

250g self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g light muscovado sugar
85g dried cranberries
25g dark chocolate , chopped
125g tub low-fat yogurt
125ml skimmed milk
3 tbsp sunflower oil
1 egg , lightly beaten

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.

Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium

CRANBERRY OAT MUFFINS



Cranberry Oat Muffins image

"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

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