Whole-Grain Cranberry Orange Muffins – Cleveland Clinic

Close up of cranberry orange muffins with butter on half of muffin, set on wooden tray.

Don’t be fooled. These are no ordinary muffins. Most muffins are low in protein and high in carbohydrates and fat, but not these tasty little numbers.

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The cottage cheese increases the protein content, which makes them more satisfying. Unsweetened apple sauce replaces oil/fat, which makes them moist. The whole-grain makes them heart-healthy and the subtle cranberry and orange flavors make them even more delicious.

All in all, this makes a perfect breakfast or snack.

Ingredients

  • 2 cups whole wheat pastry flour
  • 1/4 cup ground flaxseed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low-fat cottage cheese
  • 1/2 cup fat-free milk
  • 1/3 cup sugar
  • 1/4 cup unsweetened apple sauce
  • 2 tsp grated orange peel
  • 2 egg whites
  • 3/4 cup coarsely chopped fresh or frozen cranberries
  • 1/4 cup powdered sugar (optional)
  • 2 tsp orange juice (optional)

Directions

  1. Heat oven to 400 F.
  2. Line 12 muffin cups with paper baking cups or spray with nonstick spray.
  3. In a large bowl, stir together flour, flaxseed, baking powder and salt.
  4. In a medium bowl, whisk together the cottage cheese, milk, sugar, oil, orange peel and egg. Stir the wet mixture into the flour mixture just until the flour is moistened (the batter will be thick). Fold in the cranberries.
  5. Divide the dough evenly among the muffin cups. Bake for 17 to 21 minutes or until a toothpick inserted in center of a muffin comes out clean. Remove from oven and set on wire rack to cool
  6. If you want to make a glaze (optional), stir together the powdered sugar and orange juice in a small bowl until smooth. Drizzle the glaze over the warm muffins.

Nutrition information (per serving)

Makes 12 servings
Serving size = 1 muffin

Calories: 130
Total fat: 1 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 290 mg
Total fiber: 4 g
Protein: 5 g
Carbohydrates: 27 g
Sugar: 9 g

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