Reduced Fat Cranberry Cappuccino Muffins Recipes

BEST LEFTOVER CRANBERRY SAUCE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

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.

CAPPUCCINO MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

SKINNY CHOCOLATE & CRANBERRY MUFFINS

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.

CAPPUCCINO MUFFINS

Steps:

• In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
• Cover and refrigerate until serving.
• For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
• Add butter, egg and vanilla; mix well.
• Stir into dry ingredients just until moistened.
• Fold in chocolate chips.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Serve with espresso spread.

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.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
• Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
• Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
• In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
• Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

WILLIAM SHATNER'S CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 400° and grease muffin tins or line with paper baking cups.
• Sift all dry ingredients together into a bowl.
• Make a well in the center of the mixture.
• Beat the egg together with the milk and the melted butter. Add the vanilla.
• Add to the dry ingredients along with the chocolate chips and mix until just moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake until just done, approximately 20 minutes.