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Lemon Cranberry Muffins

I have been trying so hard to find a good muffin recipe that DOESN’T involve oats! Oats are great and I love muffins with oats in them, but sometimes I just want a guiltless muffin that tastes like a real muffin. Usually, real muffins—good sized, delicious, buy-it-at-a-café muffins—can be anywhere from 200-400 calories per muffin! I don’t love real muffins that much, so I decided to figure out how to make my own oat-less (but guiltless) muffin! I got a “Cupcakes and Muffins” cookbook for our wedding and decided to look into it to get a feel for how muffin recipes are usually constructed and, let me tell you, not all muffins are the same! I decided to mess around with a couple of them and came up with this great, low calorie recipe!

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Lemon Cranberry Muffins

Servings: 12- 1 muffin per servings

Amount per serving: 117 calories- 21g carbs- 1g fat- 4g protein- 3g sugar

Ingredients

  • 2 ½ cups all purpose flour–sifted
  • 1 tbs baking powder
  • ½ cup Splenda or other granulated sucralose substitute
  • 1/3 cup dried cranberries
  • ¼ cup unsweeted applesauce
  • 1 large egg
  • 1 cup 2% milk
  • 1 lemon (finely grated and juiced completely—yeah, you’re using the whooooole lemon!)

Directions:

  1. Preheat the oven to 375 degrees and line a 12-cup muffin pan with paper liners
  2. In a large bowl, mix together the flour, baking powder, and the sugar.
  3. Stir in the dried cranberries. Image
  4. In a medium bowl, beat together the egg, milk, lemon rind, and lemon juice. 
  5. Add the wet mixture to the dry mixture and stir together until it form a dough. It will be pretty sticky! Image
  6. Put the dough into the paper liners and put into the oven.
  7. Bake for 25-30 minutes or until the muffins are golden brown on the top.
  8. Serve warm or cool and enjoy!

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Yum! These muffins are so good! And pretty filling, too!

As a tip, make sure you use ALL of the lemon! You really need to get as much out of the lemon as you can to get a perfect lemon flavor!

Directions for easy printing

  1. Preheat the oven to 375 degrees and line a 12-cup muffin pan with paper liners
  2. In a large bowl, mix together the flour, baking powder, and the sugar.
  3. Stir in the dried cranberries.
  4. In a medium bowl, beat together the egg, milk, lemon rind, and lemon juice.
  5. Add the wet mixture to the dry mixture and stir together until it form a dough. It will be pretty sticky!
  6. Put the dough into the paper liners and put into the oven.
  7. Bake for 25-30 minutes or until the muffins are golden brown on the top.
  8. Serve warm or cool and enjoy!

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