Brunch

Lemon Cranberry Low-Fat Muffins is for Snack.

Lemon Cranberry Low-Fat Muffins takes 15 minutes to prepare.

Lemon Cranberry Low-Fat Muffins takes 18 minutes to cook.

Lemon Cranberry Low-Fat Muffins makes 42 servings.

The ingredients for Lemon Cranberry Low-Fat Muffins are:

* Wheat flour, white, all-purpose, unenriched, 4 cup (remove)
* Granulated Sugar, 2 cup
* Baking Powder, 2 Tbsp
* Salt, 1 tsp
* Eggs, 3 large
* Banana, fresh, 1/2 large
* Milk, nonfat, 2 cup
* Applesauce, sweetened, 1 cup
* Lemon extract, 1 tsp
* Cranberries, 2 cup, chopped

Here is how you make Lemon Cranberry Low-Fat Muffins:

1. In a large bowl, sift together the dry ingredients. In another bowl, beat the eggs, mashed banana, milk, applesauce, and extract. Stir into dry ingredients just until moistened. Fold in cranberries. 2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes two to two and a half dozen.Number of Servings: 42Recipe submitted by SparkPeople user MAKAELAA.

The nutritional information for Lemon Cranberry Low-Fat Muffins is:

• Servings Per Recipe: 42
• Amount Per Serving
• Calories: 98.5

• Total Fat: 0.5 g
• Cholesterol: 15.4 mg
• Sodium: 136.2 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 0.7 g
• Protein: 2.1 g

The dietary needs meet for Lemon Cranberry Low-Fat Muffins is Low Fat