Earlier today, I mentioned I got a few cookbooks from the library. I made a recipe from a cookbook called “Low-Calorie Cookbook” by the American Heart Association. The recipe made 12 muffins, but since they were so low in calories, and I LOVE big muffins, I just made six. The aroma of the orange zest and cranberries was fantastic in my kitchen.
- 1 1/2 cups all purpose flour
- 1/2 cup oat bran ( I used oatmeal and pulverized it to resemble flour)
- 1/2 cup dried unsweetened cranberries
- 1/4 cup sugar
- 2 1/2 tsp. baking powder
- 2 tsp. poppy seeds
- 1 cup orange juice
- 1 large egg
- 1/4 cup applesauce (I had no applesauce so I used 1/4 cup vanilla yogurt)
- 2 – 3 tsp. orange zest
- 1 tsp. vanilla or 1/2 tsp. almond extract (optional)
Preheat oven to 375 degrees. Lightly spray a 12 or 6 jumbo muffin tin with cooking spray. In a large bowl, stir together the flour, oats, cranberries, sugar, baking powder and poppy seeds. Make a well in the center. In a medium bowl, whisk together the remaining ingredients. Pour into the well of the flour mixture, stirring just enough to moisten the flour. Do not over-mix; the batter should be lumpy. Fill the muffin cups about half full. Bake for 14-15 minutes if making 12 muffins or about 20 minutes for the Jumbo muffins. I sprinkled 1/2 tsp of sugar on top right before baking to give it a nice crust on top. For each muffin (when making 12 muffins) 115 calories, .5 grams of fat and 2 fiberFor each Jumbo muffin 230 calories, 1 gram of fat and 4 fiber. It was great right out of the oven, and I thought if I had a little orange marmalade it would have been even better! I’m planning on having one for breakfast tomorrow morning with some sweet red grapes.