Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, low fat cran-blueberry muffins. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Low Fat Cran-Blueberry Muffins is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Low Fat Cran-Blueberry Muffins is something that I have loved my whole life. They’re nice and they look fantastic.
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 get started with this recipe, we have to first prepare a few components. You can cook low fat cran-blueberry muffins using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Low Fat Cran-Blueberry Muffins:
- Prepare 2 cup all-purpose flour
- Get 1/2 cup granulated sugar
- Prepare 2 1/2 tsp baking powder
- Make ready 1 tsp salt
- Make ready 3/4 cup unsweetened applesauce
- Make ready 1 cup 1% milk (can substitute soy or almond milk for dairy free option)
- Get 1 tsp vanilla extract
- Take 1/2 cup unsweetened dried cranberries (such as Ocean Spray Craisins)
- Prepare 1/2 cup fresh blueberries washed and gently dried (may use frozen, thaw first, but fresh is best)
- Make ready Optional topping
- Take 2 tsp additional sugar
- Make ready 1/4 tsp ground cinnamon
- Take non-food
- Prepare 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.
Steps 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’s going to wrap it up for this special food low fat cran-blueberry muffins recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
