* Exported from MasterCook *
Muffins, Cranberry, Orange, and Pistachio
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Fruit
Grains Hand Made
Low Fat Luncheon
Nuts Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces whole-wheat flour -- about 1 1/2 cups
1/4 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup plain low-fat yogurt
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 medium ripe banana -- mashed (about 1/2 cup)
1 large egg
1/2 cup dried cranberries -- unsweetened
1/2 cup chopped unsalted pistachios
1 1/2 teaspoons grated orange rind
1/4 cup fresh orange juice
Cooking spray
Preheat oven to 375F.
Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, wheat bran, and next 3 ingredients (through
salt) in a large bowl, stirring with a whisk.
Melt butter in a small skillet over medium; cook 90 seconds or until
browned and fragrant, swirling pan frequently. Combine butter,
yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture
to flour mixture, stirring just until combined. Add cranberries,
pistachios, orange rind, and orange juice to muffin batter. Divide
batter evenly among 12 muffin cups coated with cooking spray. Bake at
375F for 22 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes. Remove from pan; cool completely on
a wire rack.
Source:
"Cooking Light"
S(Internet Address):
"<http://www.cookinglight.com/recipes/cranberry-orange-pistachio-muffins>"
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Per Serving (excluding unknown items): 166 Calories; 6g Fat (29.1%
calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber;
24mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0918