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Cranberry-Almond Muffins

Martha Stewart
  • minutes
  • Serves 16

INGREDIENTS

1 cup

Cranberries, fresh or frozen

1

Orange

2

Eggs, large

3/4 cup

All-purpose flour

1/4 cup

Almond flour

1 tsp

Baking soda

1

Salt, Coarse

1 1/4 cups

Sugar

1 cup

Whole-wheat flour

1

Vegetable oil cooking spray

1/2 cup

Almonds

2/3 cup

Milk, nonfat

2/3 cup

Yogurt, plain low-fat