These tart, fresh-tasting muffins are a bright addition to the breakfast or brunch table. Made with Truvia® Baking Blend, these muffins have 70% less sugar* than the full sugar version.
Preheat oven to 375 degrees F.
Prepare muffin tin by greasing cups or use paper liners.
In a large bowl, add flour, baking powder, salt, and baking soda. Mix together with a fork.
In a separate bowl, whisk together butter, Truvia® Baking Blend, orange zest and juice, eggs, vanilla, and milk.
Stir the wet mixture into the flour mixture until just combined.
Fold in chopped cranberries.
Fill each muffin cup about 3/4 full.
Bake until golden and a toothpick comes out clean (20-25 minutes).
Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.
Per Serving: 185 calories; protein 3.6g; carbohydrates 25.6g; fat 8.7g; cholesterol 47.8mg; sodium 226.7mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.