Cranberry, Orange & Pistachio Muffins

“Who doesn’t love a good muffin from the grocery store? They’re just sitting there looking huge and delicious in many flavors to tempt us. After we succumb to the temptation, we may ask ourselves “Why’d I do THAT?” All those empty calories!! Well, here is a muffin you could make and you will have no guilt after eating it. It has a lot of good stuff in it and I think it’s really delicious!”
– Carolyn

Prep time 20 minutes
Bake time 18-22 minutes
Calories 197
Servings 12 muffins

Ingredients

1-1/2 cups Whole Wheat Flour (I use white whole wheat flour)
1/4 cup Wheat Bran
1 teaspoon Baking soda
1/2 teaspoon Salt
2 Tablespoons unsalted Butter
1 cup plain low-fat or fat free Yogurt
1/2 cup Light Brown Sugar
1 teaspoon Vanilla
1 medium ripe Banana, mashed
1 large Egg
1/2 cup dried low-sugar Craisins
1/2 cup chopped Pistachios
1-1/2 heaping teaspoons grated Orange Rind
1/4 cup fresh Orange Juice

Method

Preheat oven to 375 degrees.
You will need a large and small bowl and a silicone spatula to mix this batter. In small bowl, gently whisk flour, wheat bran, baking soda and salt together. Set aside.
Melt butter in a small skillet over medium heat until browned lightly, stirring frequently.
In large bowl, combine yogurt, brown sugar, vanilla, mashed banana, egg and slightly cooled browned butter.
Stir with spatula until combined and then gently fold in flour mixture.
Add craisins, pistachios, orange rind and orange juice to batter.
Divide batter evenly into 12 papered muffin cups.
Bake for 18-22 minutes or until a wooden pick inserted in center comes out clean.
Remove muffins to a cooling rack to cool.

Tips

Sometimes it helps to put a little Pam on the top of the muffin pan to keep the muffins from sticking when they rise up and spread out.
I think the great flavors in this muffin were more pronounced on day two than warm out of the oven.

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!