When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

Serves 16

Ingredients:

       
  • 1 cup nonfat plain Greek yogurt
  •    
  • 1 cup sugar
  •    
  • 2 eggs
  •    
  • 1/4 cup brown sugar
  •    
  • 1/4 cup canola oil
  •    
  • 2 tablespoons orange zest
  •    
  • 2 teaspoons vanilla
  •    
  • 1 3/4 cup all-purpose flour
  •    
  • 1/4 cup flaxseed meal
  •    
  • 1 teaspoon baking powder
  •    
  • 1 teaspoon baking soda
  •    
  • 1/2 teaspoon salt
  •    
  • 1/2 teaspoon cinnamon
  •    
  • 1 1/2 cups fresh or frozen cranberries

Directions:

Heat the oven to 350 F. Lightly grease muffin tins or place a muffin cup liner in each tin.

In a mixing bowl, combine the yogurt, sugar, eggs, brown sugar, oil, orange juice, orange zest and vanilla. In a medium bowl, combine the flour, flaxseed, baking powder, baking soda, salt and cinnamon. Turn on mixer to low speed and slowly add the dry ingredients to the bowl of wet ingredients. Mix until just incorporated, about 1-2 minutes. Fold in cranberries with a spoon or spatula.

Scoop 1/4 cup of batter into each muffin well and bake for about 22 minutes or until the tops are golden brown and toothpick comes out clean when inserted.

Nutritional Analysis (per serving)

Serving size: 1 muffin
  • Total carbohydrate: 27 g
  • Dietary fiber: 1 g
  • Sodium: 188 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 2 g
  • Total fat: 5 g
  • Cholesterol: 24 mg
  • Protein: 4 g
  • Calories: 165
  • Grains and grain products: 1
  • Sweets: 1
  • Starches: 1
  • Sweets desserts and other carbohydrates: 1
Last Updated: 2016-06-02
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.