Cranberry Whole-Grain Muffins: A sweet treat for just 130 calories

Starting with a recipe from  King Arthur Flour, I whipped these up today.  I made quite a few changes (some flax in place of off-limit nuts, non-fat milk, olive oil in place of vegetable oil or butter, added cinnamon and nutmeg, and skipped the glaze.)  Texture-wise these were FABULOUS, not heavy or gooey which is a nice change from some healthier-version muffins I have made in the past.  I found them a tad lacking in fruit and would probably up the cranberries a bit but, I must say, if you don’t like the tart of cranberries you WON’T find that kind of tartness here.  In fact, next time around I will probably up the cranberries AND decrease the sugar.  I found these very, very sweet but that may be because I eat so very little sugar.

These got a thumbs up from both kids and dad.  That’s rare so I’m a very happy SuperMom today 🙂

Cranberry Whole-Grain Muffins

1 1/2 cups (6 ounces) whole wheat flour
3/4 cup (2 5/8 ounces) quick-cooking oats
1/4 cup (1 3/4 ounces) nonfat dry milk
2/3 cup (4 5/8 ounces) sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen cranberries, chopped
2 Tbsp flax seed, ground
1 Tbs orange zest (finely grated orange peel)
2 large eggs
3/4 cup (6 ounces) skim milk
1/3 cup (2 1/4 ounces) light olive oil
3/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbs (1 ounce) orange juice (optional, for glaze, not included in nutrition)
1 cup (4 ounces) confectioners’ sugar, sifted (optional, for glaze, not included in nutrition)

1. Preheat the oven to 375°F. Grease the wells of a muffin tin, or line with papers, and grease the inside of the papers.

2. Muffins: In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and ground flax, cinnamon, and nutmeg. Whisk together the orange zest, eggs, milk, and oil . Add the wet ingredients to the dry ingredients, stirring until blended; don’t beat, or your muffins will be tough! Fill the muffin cups or liners about 1/2 full.

3. Bake for 15 minutes, until they’re golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

4. Glaze (if desired): In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze.

5. Yield: 18 muffins.

Servings: 18

Nutrition Facts
Serving size: 1/18 of a recipe (1.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 130.25
Calories From Fat (37%) 47.79
% Daily Value
Total Fat 5.44g 8%
Saturated Fat 0.84g 4%
Cholesterol 23.87mg 8%
Sodium 137.31mg 6%
Potassium 104.4mg 3%
Total Carbohydrates 18.47g 6%
Fiber 2.23g 9%
Sugar 8.8g
Protein 3.26g 7%


One response to this post.

  1. Posted by Laura Sullivan on October 19, 2011 at 2:58 PM

    these sound yummy, i think i’m going to try them tonight!


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