By Mayo Clinic Staff

Dietitian's tip:

When baking, use Greek yogurt to reduce or replace shortening, oil or butter. This cuts fat and makes muffins extra moist and tender.

Number of servings

Serves 16

Ingredients

  1. 1 cup nonfat plain Greek yogurt
  2. 1 cup sugar
  3. 2 eggs
  4. 1/4 cup brown sugar
  5. 1/4 cup canola oil
  6. 2 tablespoons orange juice concentrate
  7. 2 tablespoons orange zest
  8. 2 teaspoons vanilla
  9. 1 3/4 cup all-purpose flour
  10. 1/4 cup flaxseed meal
  11. 1 teaspoon baking powder
  12. 1 teaspoon baking soda
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon cinnamon
  15. 1 1/2 cups fresh or frozen cranberries

Directions

Heat the oven to 350 F. Lightly grease muffin tins or place a muffin cup liner in each tin.

In a mixing bowl, combine the yogurt, sugar, eggs, brown sugar, oil, orange juice, orange zest and vanilla. In a medium bowl, combine the flour, flaxseed, baking powder, baking soda, salt and cinnamon. Turn on mixer to low speed and slowly add the dry ingredients to the bowl of wet ingredients. Mix until just incorporated, about 1-2 minutes. Fold in cranberries with a spoon or spatula.

Scoop 1/4 cup of batter into each muffin well and bake for about 22 minutes or until the tops are golden brown and toothpick comes out clean when inserted.

Nutritional analysis per serving

Serving size :1 muffin

  • Calories 165
  • Total fat 5 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 24 mg
  • Sodium 188 mg
  • Total carbohydrate 27 g
  • Dietary fiber 1 g
  • Total sugars 16 g
  • Protein 4 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Nov. 29, 2016