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Cranberry Peach Muffins

Cranberry Peach Muffins


INGREDIENTS
1/2 cup canola oil
3/4 cup sugar
1 egg
1/2 cup peach greek yogurt
1/8 cup peach orange mango juice concentrate
1 tsp vanilla extract
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1 1/2 cup flour
1 1/2 teaspoons baking powder
1 cup fresh cranberries, chopped
1 cup walnuts, coarsely chopped
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DIRECTIONS
- In a bowl, cream canola oil and sugar. Add egg, yogurt, vanilla and juice concentrate; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in cranberries and walnuts. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 10 muffins.


Cranberry Peach Muffins
Nutrition Information
Cranberry Peach Muffins
Serving Size:
Amount Per Serving
Calories 3340.83
Calories from Fat 1656.50
Total Fat
194.3g
Saturated Fat
16.8g
Trans Fat
0.0g
Cholesterol
215.0mg
Sodium
998.8mg
Total Carbohydrate
364.9g
Dietary Fiber
18.4g
Sugars
193.0g
Protein
53.2g
Vitamin A 8%
Vitamin C 228%
Calcium 30%
Iron 73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon