Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 1/2 cups dried cranberries; 1 navel orange (seedless), washed but unpeeled; 1 1-inch piece of gingerroot, peeled; 1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt; 1 egg; 1/4 cup vegetable oil; White decorator sugar crystals, if desired

12 Servings
240 Calories per Serving

Bursting with fresh orange flavor and sweet-tart cranberries, these are just the thing to brighten your morning.

Ingredient List

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups dried cranberries
1 navel orange (seedless), washed but unpeeled
1 1-inch piece of gingerroot, peeled
1 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
1 egg
1/4 cup vegetable oil
White decorator sugar crystals, if desired

Preparation

Combine flours, sugar, baking powder, baking soda, and cinnamon in a large bowl. Mix well to combine. Add cranberries; mix well.
Cut unpeeled orange into 4 pieces. Place the cut orange into a food processor, including peel. Add gingerroot. Pulse several times and continue processing until the orange is finely chopped. You may need to scrape down the sides to ensure there are no large pieces of peel.
Add yoghurt, egg, and oil into food processor. Pulse a few times until well combined.
Pour wet ingredients into the dry ingredients and mix just to incorporate. Do not over mix.
Divide batter evenly among 12 greased non-stick muffin cups. Bake at 375°F for 15 minutes or until slightly golden and tops spring back when pressed. Cool 5 minutes; carefully remove from pan to cooling rack. While warm, press tops into a small bowl filled with decorative sugar, if desired. Cool completely before storing.

Tips

Feel free to use Mountain High™ Plain Low Fat Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 6g 9%, Saturated Fat 1g 6%, Cholesterol 20mg 6%, Sodium 160mg 7%, Potassium 110mg 3%, Total Carbohydrate 44g 15%, Dietary Fiber 2g 9%, Vitamin A 0%, Vitamin C 4%, Calcium 6%, Iron 6%, Vitamin D 0%, Vitamin E 4%, Thiamin 10%, Riboflavin 6%, Niacin 8%, Vitamin B6 2%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 6%, Magnesium 4%, Zinc 2%, Selenium 20%, Copper 4%, Manganese 20%

Nutrition Other (Amount per serving)

Calories 240, Calories from Fat 50, Trans Fat 0g, Monounsaturated Fat 1g, Polyunsaturated Fat 3g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 25g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 3, Starch 1, Fruit 0, Other Carbohydrate 2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1, Fruits 1/4c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp