Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, low fat cran-blueberry muffins. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Low Fat Cran-Blueberry Muffins is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Low Fat Cran-Blueberry Muffins is something which I have loved my whole life. They are fine and they look wonderful.
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 have to first 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:
- Make ready 2 cup all-purpose flour
- Make ready 1/2 cup granulated sugar
- Take 2 1/2 tsp baking powder
- Get 1 tsp salt
- Take 3/4 cup unsweetened applesauce
- Get 1 cup 1% milk (can substitute soy or almond milk for dairy free option)
- Get 1 tsp vanilla extract
- Get 1/2 cup unsweetened dried cranberries (such as Ocean Spray Craisins)
- Make ready 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
- Take 1/4 tsp ground cinnamon
- Prepare non-food
- Make ready 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.
Instructions 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 is going to wrap this up for this special food low fat cran-blueberry muffins recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
