• .25 Cup muesli cereal, unsweetened
  • .25 Cup all-purpose flour
  • 2 Tablespoon light brown sugar, firmly packed
  • .12 Teaspoon salt
  • 1 Tablespoon butter, unsalted, slightly softened
  • 2 Teaspoon water
  • 1.5 Cup Minute Maid® Orange Juice
  • 1 Fat-Free non-stick cooking spray, as needed
  • 2.25 Cup all-purpose flour
  • 1.5 Teaspoon baking powder
  • .5 Teaspoon baking soda
  • 1.25 Teaspoon salt
  • 1 Cup sugar
  • 4 Tablespoon butter, unsalted, melted and cooled slightly
  • 1 Cup yogurt, plain, non-fat
  • 1 Teaspoon vanilla extract
  • 1 grated orange peel
  • 1 egg, large, beaten
  • 1 egg white, large, beaten
  • 1.5 Cup cranberries, fresh, rinsed and sorted, or frozen


  • Total Time: 1 hr 20 min
  • Prep Time: 45 min
  • Cook Time: 35 min
  1. Make streusel by combining muesli, flour, brown sugar and salt in a bowl. Add butter and water to mixture. Using fingertips, mash together until mixture forms small pieces. Place in freezer until firm, about 30 minutes. Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup. Cool slightly. Preheat oven to 350°F. Spray muffin tin with cooking spray. Sift together dry ingredients. In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice. Add egg and egg white and combine thoroughly by hand using a wire whisk. Add dry ingredients to wet mixture in two parts. Mix by hand until just combined. Gently fold in cranberries. Divide batter evenly between muffin cups. Sprinkle 2 teaspoons of streusel topping on top of each muffin. Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes. Remove muffin pan from oven and cool on wire rack for 5 minutes. Remove muffins from pan and cool completely on wire rack.

Makes 12 servings- (1) dozen muffins

Nutritional Analysis: 
Serving size: 1 muffin
Cal: 254
Protein: 5g
Fat: 5g
Carb: 47g
Sodium: 403mg
Chol: 31mg
Sugar: 24g