Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, low fat cran-blueberry muffins. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Low Fat Cran-Blueberry Muffins is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Low Fat Cran-Blueberry Muffins is something which I’ve loved my whole life. They are nice and they look fantastic.
However, low-fat foods aren't necessarily bad, as long as they're made with real ingredients. None of that fake stuff goes into That's why, when it comes to low-fat baked goods, these Low-Fat Blueberry Cream Cheese Muffins are at the top of my list. Reviews for: Photos of Low-Fat Blueberry Bran Muffins.
To begin with this recipe, we must prepare a few ingredients. You can have low fat cran-blueberry muffins using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Low Fat Cran-Blueberry Muffins:
- Take 2 cup all-purpose flour
- Prepare 1/2 cup granulated sugar
- Take 2 1/2 tsp baking powder
- Prepare 1 tsp salt
- Make ready 3/4 cup unsweetened applesauce
- Take 1 cup 1% milk (can substitute soy or almond milk for dairy free option)
- Get 1 tsp vanilla extract
- Take 1/2 cup unsweetened dried cranberries (such as Ocean Spray Craisins)
- Take 1/2 cup fresh blueberries washed and gently dried (may use frozen, thaw first, but fresh is best)
- Get Optional topping
- Get 2 tsp additional sugar
- Get 1/4 tsp ground cinnamon
- Get non-food
- Get 12 paper muffin tin liners
I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free. They look like they'd be fabulous with fresh blueberries! Low in fat and low in calories and a perfect way to start the day.
Steps to make Low Fat Cran-Blueberry Muffins:
- Preheat oven to 400°F and place one paper liner per well in a muffin tin.
- In a medium bowl place the flour, sugar, salt and baking powder. Stir to combine.
- Add applesauce, milk and vanilla. Stir until just incorporated.
- Gently fold in cranberries and blueberries.
- Fill paper lined muffin cups evenly until all batter is used, a little over 3/4 full each. Mix additional sugar and cinnamon in a small bowl and sprinkle on top of batter in each cup if desired.
- Bake in pre-heated oven 20-25 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over-Bake or they will be dry.
- Remove from oven. Let cool in muffin tin for 10 minutes. Remove muffins from tin and place on wire rack to cool completely. Eat and enjoy a "better for you" muffin!
- NOTE: If you would like to enjoy these warm you will have to spray your paper liners with cooking spray. Due to the lack of oil they tend to stick to the liners while still warm. They sometimes stick when cool as well, so spraying anyway may be desired. Although this does add a trivial amount of oil. They always come clean out of the paper on day two without spray, for some crazy reason. Lol. You can also spray your muffin tin directly instead of using paper liners.
One recipe of theirs that I return to all the time, are these low-fat blueberry muffins. I have made a few tiny alterations over the years but the basic recipe. This healthy blueberry muffins are incredibly moist, tender, and bursting with berries! You can make these "normal" blueberry muffins, or you can make them totally summery and use reduced sugar orange juice. I'd go the orange juice route, especially during the summer.
So that’s going to wrap this up for this special food low fat cran-blueberry muffins recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
