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Whole wheat cranberry orange muffins

October 8, 2014 Recipes


1 Tbsp trans-free margarine or butter, melted
½ c packed brown sugar
½ tsp ground cinnamon
2 c whole wheat flour or whole grain pastry flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
½ c granulated sugar
3 Tbsp grated orange zest
1 c orange juice
½ c unsweetened applesauce
2 lightly beaten eggs
1 c fresh cranberries, chopped
½ c finely chopped walnuts (optional)


  1. Preheat the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
  2. Combine the margarine or butter, brown sugar, and cinnamon in a small bowl.
  3. Combine the flour, baking powder, baking soda, salt, granulated sugar, and orange zest in a large bowl. In another large bowl, mix the orange juice, applesauce, eggs, cranberries and nuts, if desired. Add to the flour mixture and stir until just combined. Do not overmix. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
  4. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.

Nutrition Information (per muffin)

Calories: 207
Fat: 5 grams
Saturated fat: 1 gram
Protein: 5 grams
Carbohydrates: 38 grams
Sugar: 20 grams
Sodium: 303 milligrams

[Via Prevention]