½ cup sugar, divided
¾ cup nonfat plain yogurt
⅓ cup canola oil
1 egg
3 tsp orange zest, grated
2 tbsp orange juice
1 tsp orange extract
1 ½ cup all-purpose flour
½ cup cornmeal
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ cup cranberries, coarsely chopped
2 tbsp oats
Preheat oven to 400 degrees F. Line a muffin tin with liners.
In a bowl, whisk ½ cup sugar, yogurt, oil, egg, 2 teaspoons orange zest, orange juice, and vanilla.
In another bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
Add the yogurt mixture and fold until almost blended. Add in cranberries.
Pour the batter into muffin tins.
Combine the remaining 2 tablespoons sugar, 1 teaspoon orange zest, and oats in a bowl.
Sprinkle over the tops of the muffins.
Bake for 20 to 25 minutes, or until golden brown. Serve warm.
Sugar: 20g
:
Calcium: 81mg
Calories: 236kcal
Carbohydrates: 40g
Cholesterol: 14mg
Fat: 7g
Fiber: 2g
Iron: 1mg
Potassium: 98mg
Protein: 4g
Saturated Fat: 1g
Sodium: 253mg
Vitamin A: 25IU
Vitamin C: 2mg
