Low-Fat Cranberry Muffins
Light and flavorful cranberry muffins with a hint of lemon and poppy seed, perfect for a healthy breakfast or snack that appeals to those seeking low-fat options.
Ingredients
Instructions
- Preheat oven to 400°F and grease 12 muffin cups.
- In a mixing bowl, stir together reduced-fat baking mix, sugar, skim milk, plain nonfat yogurt, poppy seed, egg whites or egg substitute, and grated lemon peel until moistened.
- Gently fold in the cranberries.
- Fill muffin tins 3/4 full with the batter.
- Bake for 18 to 20 minutes or until golden brown.
- Remove muffins from the pan immediately and let cool slightly before serving.
Nutrition & Diet Analysis (per serving)
454
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).