WEIGHT WATCHERS PUMPKIN CHOCOLATE CHIP MUFFINS RECIPES

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THE ULTIMATE HEALTHY CRANBERRY ORANGE MUFFINS | AMY'S ...



The Ultimate Healthy Cranberry Orange Muffins | Amy's ... image

These muffins are one of my favorite wintertime breakfasts! They’re as tender as cupcakes (yum!!) and full of sweet sunshiny orange flavor, which acts as the perfect complement to the tangy cranberries. They’ll keep for at least one week if stored in an airtight container in the refrigerator.

Provided by Amy's Healthy Baking

Categories     Breakfast

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 13

2 cups (240g) white whole wheat flour or gluten-free* flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 tbsp (14g) orange zest ((about 2 large))
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites ((room temperature))
2 tsp vanilla extract
1 ½ tsp liquid stevia
½ cup (120g) plain nonfat Greek yogurt
¼ cup (60mL) freshly squeezed orange juice ((about 1 large))
½ cup (120mL) nonfat milk
1 ½ cups (165g) fresh whole cranberries, finely diced

Steps:

  • Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. In a separate bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the cranberries.
  • Divide the batter between the prepared muffin cups. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

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