Cranberry Orange Mini Muffins

• Produce

  • 1 cup Cranberries, fresh

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1 1/2 tsp Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 2 cups Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat
  • 1/2 cup Milk, nonfat

• Other

  • 2 tbsp (14g orange zest (about 2 large

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp (14g) orange zest (about 2 large)
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 ½ tsp vanilla crème stevia
• ½ cup (120g) plain nonfat Greek yogurt
• ¼ cup (60mL) freshly squeezed orange juice (about 1 large)
• ½ cup (120mL) nonfat milk
• 1 cup (110g) fresh cranberries, finely diced

Directions

• Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. In a separate bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla crème stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the cranberries.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 12-15 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.