Cranberry-Citrus Muffins

prep time:: 20 min
total time:: 1 hr

Makes 12 muffins

Nicole

ingredients

1 1/2 c. chopped cranberries
2 c. + 2 T all-purpose flour
1/2 c. granulated sugar
2 T baking powder
1/2 t. salt
1/2 c. vegetable oil
1/2 t. grated lemon rind
1/2 t. vanilla extract
2 large egg whites
1 (8 oz.) carton vanilla low-fat yogurt
1 large egg
cooking spray
1 1/2 t turbinado sugar or granulated sugar

directions

1
Preheat oven to 375°F.
2
Combine cranberries and 2 T flour, tossing gently; set aside.
3
Lightly spoon 2 c. flour into dry measuring cups, and level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl. Whisk together oil and next 5 ingredients (through egg) in a medium bowl. Make a well in center of flour mixture; add oil mixture, stirring just until flour mixture is moist. Fold in cranberry mixture. Spoon the batter into 12 muffin cups coated with cooking spray. Sprinkle sugar evenly over muffins. Bake at 375 for 33 minutes.
4
Remove muffins from pans immediately, and place on a wire rack.

Per Serving, About:

Calories: 238, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 19 mg, Protein 4 g, Carbohydrate 33 g, Sugars 15 g, Fiber 1 g, Iron 1 mg, Sodium 186 mg, Calcium 97 mg

Source: health