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Popular Recipes Cranberry Orange Muffins with Truvia® Baking Blend

Looking for recipes Cranberry Orange Muffins with Truvia® Baking Blend, our own site provides recipes Cranberry Orange Muffins with Truvia® Baking Blend that a person need Listed below are the dishes Cranberry Orange Muffins with Truvia® Baking Blend that will you need

Cranberry Orange Muffins with Truvia® Baking Blend

"These tart, fresh-tasting muffins are a bright addition to the breakfast or brunch table. Made with Truvia® Baking Blend, these muffins have 70% less sugar* than the full sugar version."

Ingredients :

  • 2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, melted and cooled
  • 1/3 cup Truvia® Baking Blend
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup skim milk
  • 1 1/2 cups cranberries (fresh or frozen), chopped

Instructions :

Prep : Cook : 12M Ready in :
  • Preheat oven to 375 degrees F.
  • Prepare muffin tin by greasing cups or use paper liners.
  • In a large bowl, add flour, baking powder, salt, and baking soda. Mix together with a fork.
  • In a separate bowl, whisk together butter, Truvia(R) Baking Blend, orange zest and juice, eggs, vanilla, and milk.
  • Stir the wet mixture into the flour mixture until just combined.
  • Fold in chopped cranberries.
  • Fill each muffin cup about 3/4 full.
  • Bake until golden and a toothpick comes out clean (20-25 minutes).
  • Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.

Notes :

  • * This muffin has 190 calories and 4 grams of sugar per serving as compared to a full sugar muffin that has 210 calories and 13 grams of sugar per serving.
  • Nutrition Facts per serving (1 muffin; 80g): Calories 190; Total Fat, 9g; Saturated Fat, 5g; Trans Fat, 0g; Cholesterol, 50mg; Sodium, 210mg; Total Carbohydrate, 25g; Dietary Fiber, 1g; Sugars, 4g; Erythritol, 3g: Protein, 4g; Vitamin A, 8% DV; Vitamin C, 15% DV; Calcium, 6% DV; Iron, 8% DV.

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