Healthy Cranberry Corn Mini Muffins + More Mini-Muffin-Pan Recipes
1/12 of recipe (2 muffins): 116 calories, 1g total fat (<0.5g sat. fat), 177mg sodium, 27g carbs, 2g fiber, 6.5g sugars, 5g protein
Cook: 15 minutes
1 1/2 cups old-fashioned oats
3/4 cup frozen sweet corn kernels, thawed
3/4 cup yellow cornmeal
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
3/4 cup fat-free vanilla Greek yogurt
1/3 cup + 1 tbsp. unsweetened vanilla almond milk, divided
1/3 cup natural no-calorie sweetener that measures cup-for-cup like sugar
2 1/4 tsp. baking powder
2 tsp. vanilla extract
1/4 tsp. salt
1/3 cup sweetened dried cranberries, chopped
1 tbsp. + 1/8 tsp. orange zest, divided
3 tbsp. powdered sugar
Preheat oven to 375ºF. Line a 24-cup mini muffin pan with foil baking cups, or spray it with nonstick spray.
In a blender, pulse oats to the consistency of coarse flour. Reserve 1 tbsp. milk for drizzle. Add all remaining ingredients except cranberries, orange zest, and powdered sugar. Blend until just smooth and uniform, stopping and stirring if needed. (Do not over-blend.)
Gently stir in cranberries and 1 tbsp. orange zest. Transfer to the pan, and smooth out the tops. (Cups will be full.) Bake until a toothpick inserted into the center of a muffin comes out clean, 12–14 minutes.
In a small bowl, combine powdered sugar with remaining 1 tbsp. milk and 1/8 tsp. orange zest. Mix well. Drizzle over muffins.
MAKES 12 SERVINGS
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