PER SERVING (1/12th of recipe, 1 muffin): 147 calories, 0.5g fat, 233mg sodium, 32.5g carbs, 3g fiber, 16.5g sugars, 4.5g protein -- PointsPlus® value 4*
A batch of homemade muffins should put smiles on your family members' faces, whether they're morning people or not...
2 large oranges
2 cups whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup fat-free plain Greek yogurt (like the kind by Fage)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup granulated sugar (or HG Alternative!)
1/2 cup sweetened dried cranberries, chopped
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups (foil ones work best) and spray baking cups with nonstick spray.
Using a fine grater, zest oranges into a bowl (you'll need 1 tbsp.); set bowl aside.
Cut oranges in half. Over a mesh strainer, juice orange halves into a measuring cup until you have 3/4 cup juice. Discard oranges and set juice aside.
In a large bowl, combine flour, baking powder, baking soda, salt, and ginger. Mix in 1 tbsp. orange zest. (If you like, save any remaining zest for another use.)
In another bowl, combine yogurt, egg substitute, and sugar. Add the 3/4 cup of juice from oranges and 1/2 cup water. Whisk to combine. Add wet mixture to flour mixture. Stir until just mixed and smooth. (Do not over-stir.) Sprinkle in dried cranberries (make sure they don't stick together) and gently stir.
Evenly spoon batter into the lined cups of the muffin pan. Bake in the oven until tops are light golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Enjoy!
MAKES 12 SERVINGS
HG Alternative! Cut calories and sugar by using an equal amount of Splenda No Calorie Sweetener (granulated) in place of the sugar. Then each muffin will have 110 calories, 22.5g carbs, 6.5g sugars, and a PointsPlus® value of 3*.