Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1086
Calories
40g
Protein
38g
Fat
141g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cups all-purpose flour
- 1 1/2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 3/4 cup 2% low-fat milk
- 1/3 cup light ricotta cheese
- 1 Tbs. grated orange peel
- 1/2 cup orange juice
- 2 Tbs. vegetable oil
- 2 large egg whites
- 1 large egg
- Granulated sugar for dusting
- =
Directions
1
1. Preheat oven to 375°F. Coat 18 muffin pan cups with cooking spray. In medium bowl, mix flour, cranberries, sugar, baking powder, baking soda and 1/2 tsp. salt. Make well in center of mixture. In small bowl, mix milk, ricotta cheese, orange peel, orange juice, oil, egg whites and egg. Pour into well in flour mixture, stirring just until moist.
2
2. Spoon batter into cups. Sprinkle with sugar. Bake until toothpick inserted into center comes out clean, 20 minutes. Remove from pans and cool on wire rack.
Recipe sourced from
fandom