Skinny Cranberry Orange Loaf or Muffins

Ingredients

1 1/2 cup all purpose flour-I use Gold Medal flour

1 tsp aluminum free baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup water

1 egg

1/2 Tbsp vanilla extract

4 Tbsp zero point brown sugar substitute- I use LAKANTO monk fruit golden sweetener

4 Tbsp zero point white sugar substitute -I use LAKANTO monk fruit classic or baking sweetener

2 Tbsp Land o’ Lakes made with canola oil light butter, melted or 3 Tbsp of unsweetened applesauce

2-4 Tbsp freshly squeezed orange juice, about 2-3 oranges * see notes

Zest from two oranges

1 1/2 cup fresh or frozen cranberries* see notes

Instructions

Preheat oven to 350 degrees. Spray a 9.5-inch bread pan or 12-cup muffin tin with non stick cooking spray. Set aside.

In a large mixing bowl combine flour, salt, baking powder, and baking soda. Set aside.

In a separate medium size mixing bowl combine egg, water, sugar sweeteners, orange juice, vanilla extract, and orange zest. Stir until well combined.

Gradually add the wet ingredients into the dry ingredients and mix until JUST combined.

DO NOT OVER MIX. (over-mixing will ruin the texture)

Before the two are completely incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined.

Gently fold in the cranberries. Pour batter into prepared pan.

Bake for 40-45 minutes or 18- 20 minutes if you’re making muffins or until an inserted knife or toothpick comes out clean.

Makes 12 slices or muffins

2 PersonalPoints™ per slice or muffin

source: https://thepounddropper.com/

Ingredients