1 cup white flour
3/4 cup whole wheat flour
3/4 cup white sugar
1 TBSP baking powder
1 orange zest grated, juiced
2 egg whites
2/3 cup buttermilk
1/3 cup unsweetened apple sauce
1 tsp vanilla
1 cup fresh/frozen cranberries
Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.
In large bowl mix flours, sugar, baking powder and orange rind. Make a hole in the center of the dry mix.
In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, orange juice and vanilla and mix until blended.
Add wet mix into the well in the middle of the dry mix and gently stir until just moistened. Fold in cranberries.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.
3/4 cup whole wheat flour
3/4 cup white sugar
1 TBSP baking powder
1 orange zest grated, juiced
2 egg whites
2/3 cup buttermilk
1/3 cup unsweetened apple sauce
1 tsp vanilla
1 cup fresh/frozen cranberries
Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.
In large bowl mix flours, sugar, baking powder and orange rind. Make a hole in the center of the dry mix.
In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, orange juice and vanilla and mix until blended.
Add wet mix into the well in the middle of the dry mix and gently stir until just moistened. Fold in cranberries.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.
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