Cranberry Orange Muffins


Serves: 5
Total Calories: 407
Yield: 12 muffins

Ingredients

1 cup chopped fresh cranberries
3/4 teaspoon powdered stevia extract
2 tablespoons honey or maple syrup, warmed (optional)
2 1/4 cups whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
1 large egg
2 tablespoons sesame tahini
1/3 cup nonfat plain yogurt
1 orange (grated rind)
3/4 cup fresh or frozen orange juice

Directions:

• Preheat the oven to 375°F. Oil the muffin pans.
• Chop the cranberries by pulsing on grind in a blender or food processor a few times. Place in a small bowl. Mix the stevia extract and warmed honey or maple syrup into the cranberries. Set aside.
• Sift the flour, leavenings, and salt together in a bowl.
• In a large mixing bowl, beat the oil and egg together with a wire whisk. Mix in the tahini. Beat in the yogurt, then the orange rind and orange juice. Stir the sweetened cranberries into the batter.
• Fold the dry ingredients into the wet ingredients, stirring as little as possible. Spoon into the muffin pans. Bake 25 to 30 minutes. Remove from the pan and cool on a rack.

SUGGESTION: Soak the cranberries in the stevia extract overnight on the counter or in the refrigerator.

Nutritional Facts:

Serves: 5
Total Calories: 407
Calories from Fat: 140

This Cranberry Orange Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.




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