Tasty Tuesday: Orange Cranberry Mini Muffins

I love muffins. I typically have a muffin every morning as my breakfast because I leave the house so early and it's easy to have during my commute. I have been trying to lighten up a little bit over the past few weeks, so I worked on this Orange Cranberry recipe and it is so Good. The orange zest give it such a fresh flavor and the vanilla yogurt keeps the muffin moist.

1 cup all purpose flour (I used the King Arthur Gluten Free Flour)

1/2 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg white

6 oz low fat vanilla yogurt (I used Yoplait)

1 Tbs canola oil

1/2 medium orange

1/4 cup dried cranberries

Preheat oven to 350 degrees. Spray a mini muffin pan with non-stick spray or use paper liners. 

Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate, small bowl, whisk together egg white, yogurt, and oil. Zest the orange into the bowl and then give a good squeeze of the orange into the bowl.

Combine the wet and dry mixture but do not over mix. Add cranberries.

Spoon batter into each muffin tin about 3/4 full. Bake about 12 minutes until a took pick comes out clean.

These can also be made into regular size muffins. You should bake for about 15-20 minutes for regular size.

These are about 6 WW points for two.

To make Better use one element of organic flour, yogurt, oranges or cranberries. To make Best use multiple elements of organic flour, yogurt, oranges or cranberries. These are so Good with a cup of coffee in the morning.