I love recipes that use fresh cranberries instead of dried. Love that tartness of the fresh, and it cuts down on a ton of sugar! This recipe is easily doubled, and these muffins freeze really well too. Although if you’re preggers like me, you’ll about three in one sitting and won’t have any leftover to freeze. Even better, they’re only 175 calories!
Fresh Cranberry Muffins, makes 12 muffins
adapted from Cooking Light
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter, melted
1 teaspoon orange zest
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, orange zest, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray or baking cups. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
