Whole Wheat Cranberry Muffins

Ingredients

• 1 3/4 cups (210 grams) whole wheat pastry flour
• 1茶匙肉桂
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150 grams) coconut sugar (0r sugar of choice)
• 1/3 cup (80 grams) unsweetened applesauce
• 1/3 cup (70 grams) vegetable oil
• 1/4 cup (60 grams) low-fat milk
• 1/4杯（55克）非脂肪希腊酸奶
• 3 tablespoons orange juice
• 1 large (50 grams) egg
• Zest from 1 medium orange
• 1 1/4 cup (140 grams) fresh cranberries
• 1/2 cup white chocolate chips
• 1 teaspoon dried orange peel (optional)
• Turbinado sugar for topping (optional)

Directions

Preheat oven to 375°F. Spray a 12-muffin pan with cooking spray.

In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, and salt together.

In a large bowl, mix the sugar, applesauce, oil, milk, yogurt, orange juice, and egg together until well combined. Gradually mix in the dry ingredients with the wet ingredients. I like to mix it in 3 batches.

Fold in the orange zest, orange peel, cranberries, and chocolate chips.

将面糊倒入涂有油脂的松饼锅中。如果需要，在每个松饼的顶部撒上一些涡轮糖糖。

Bake for 20 to 23 minutes or until a toothpick comes out of a muffin cleanly. It is okay if there are a few crumbs.

Store any leftovers in an airtight container in room temperature for a few days. You can also store it in the refrigerator for up to a week.

营养Information

Serves: 12|Serving Size: 1 muffin

Per serving:Calories: 186; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 16mg; Sodium: 430mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 17g; Protein: 3g

营养Bonus:Potassium: 135mg; Iron: 7%; Vitamin A: 1%; Vitamin C: 5%; Calcium: 3%