Low Cholesterol Cranberry Muffins Recipes

Steps:

• Preheat oven to 400.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the orange juice and orange peel and beat again.
• Mix the flour and cranberries into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.

Steps:

• Pre-heat oven to 400°F.
• Prepare muffin pan using liners or spray with non-stick spray.
• In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
• In a separate container, combine wet ingredients, stir then add to dry ingredients.
• Stir together quickly. Do not over mix.
• Stir in dried cranberries.
• Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
• For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
• Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
• Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.