Cranberry Blueberry Muffins

Name: Cranberry Blueberry Muffins
Yield: 15 servings
Ingredients: 2 cups unbleached flour; 1 cup granulated sugar; 2 tsp baking powder; 1 tsp salt; 1 tsp cinnamon; 1 cup low-fat buttermilk; 1 whole egg; 1/4 cup olive oil; 1 tsp pure vanilla extract; 3 ozs dried cranberries; 3 ozs frozen blueberries

Adapted from Ocean Spray International, Inc.

2 cups unbleached flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup low-fat buttermilk
1 whole egg
1/4 cup olive oil
1 tsp pure vanilla extract
3 ozs dried cranberries
3 ozs frozen blueberries

Preheat oven to 400. Prepare 15 standard muffin pans with cooking spray; set aside. In a mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add milk, egg, oil, and vanilla extract until combined. Stir in cranberries and blueberries. Mix until all is moistened. Fiil muffin pans 2/3 full with batter. Bake for 25 minutes, or until a toothpick inserted in center comes out clean.

Posted: 7/26/2012

Muffins & Cupcakes

Rated by 0 users (0.00)

WW Points^* : 3.65

15 servings

Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 176 Calories from Fat 38 (22%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 13g	4%
Sodium 243mg	10%
Potassium 0mg	0%
Total Carbohydrate19g	6%
Dietary Fiber 1g	4%
Sugars 18g
Protein 3g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.