Cranberry Pecan Muffins
Light and fluffy muffins with dried cranberries and chopped pecans.
Servings: 12 people
Ingredients
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- 1 ½ tsp Vanilla extract
- ½ cup Zero-calorie sugar replacement
- ¾ cup Unsweetened plain almond milk
- 3 tbsp Light butter substitute melted
- 1 Egg
- ½ cup Unsweetened applesauce
- ½ cup Dried cranberries reduced-sugar or no-sugar-added
- ⅓ cup Chopped pecans
Instructions
- Preheat oven to 375F. Grease a muffin pan. In one bowl, whisk all of the wet ingredients until smooth. In another bowl, do the same with the dry ingredients (minus the cranberries and pecans) to break up any lumps.
- Add the dry ingredients to the wet and whisk until a smooth batter forms, being careful not to overmix. Fold in the cranberries until just combined.
- Scoop the batter into 12 portions and then disperse the chopped nuts over top of unbaked muffins. Press the nuts down slightly so they adhere.
- Bake the muffins for 17-20 minutes until thoroughly baked; they should be lightly golden and springy to the touch.
Notes
3 WW points per serving
Nutrition
Serving: 61g | Calories: 124kcal | Carbohydrates: 17g | Protein: 2.9g | Fat: 5g | Saturated Fat: 0.7g | Cholesterol: 16mg | Sodium: 119mg | Potassium: 68mg | Fiber: 1.4g | Calcium: 77mg | Iron: 0.5mg