Cranberry Pistachio Muffins

Cranberry Pistachio Muffins Enlarge Image
Makes:
12 servings
Prep:
15 mins
Bake:
15 mins
Cool:
5 mins
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Cranberry Pistachio Muffins

Ingredients
 
Nonstick cooking spray
1 1/4
1/2
cup whole wheat pastry flour
2
teaspoons baking powder
1/4
teaspoon salt
1/8
teaspoon ground cardamom
1/4
cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3/4
cup fat-free milk
1/2
cup sugar
3
tablespoons canola oil
1
teaspoon vanilla
3/4
cup coarsely chopped fresh cranberries

Directions

  1. Preheat oven to 375 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups. Lightly coat cups with cooking spray; set aside. In a medium bowl stir together all-purpose flour, whole wheat pastry flour, baking powder, salt, and cardamom. Make a well in center of the flour mixture; set aside.
  2. In another medium bowl combine egg, milk, sugar, oil, and vanilla. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently stir in cranberries.
  3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with pistachio nuts. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition Facts

(Cranberry Pistachio Muffins)
    Per serving:
  • 149 kcal cal.,
  • 5 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 126 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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