Orange Carrot Cranberry Drops

Orange Carrot Cranberry Drops

Make your baking healthy by baking with canola oil. These muffin drops have the texture of a muffin but the convenience of a cookie. The not-so-secret ingredient are the finely grated carrots that make them moist and delicious. Other healthy additions include applesauce, rolled oats, wheat germ and dried cranberries.

Makes: 36

- 2 cups whole-wheat flour (500 mL)
- 1 cup rolled oats (250 mL)
- 2 Tbsp wheat germ (30 mL)
- 1 tsp baking soda (5 mL)
- 1/3 cup packed brown sugar (75 mL)
- 1/4 cup granulated sugar (60 mL)
- 1/4 cup canola oil (60 mL)
- 1/4 cup unsweetened applesauce (60 mL)
- 1/4 cup fresh squeezed orange juice (60 mL)
- 1 large egg (1)
- 1 Tbsp orange zest (15 mL)
- 1 tsp vanilla (5 mL)
- 3/4 cup finely grated carrots (175 mL)
- 3/4 cup dried cranberries (175 mL)
1. Preheat oven to 350°F (180°C).
2. In medium size bowl, whisk together whole-wheat flour, oats, wheat germ and baking soda.
3. In a second bowl, beat together sugars, canola oil, applesauce, orange juice, egg, orange zest and vanilla. Stir in grated carrot.
4. Add flour mixture into wet ingredients. Stir well to combine ingredients. Stir in cranberries.
5. Using a level 2 Tbsp (30 mL) measure, portion out each drop on parchment-lined cookie sheets, about 2 inches (5 cm) apart. Flatten slightly with a fork.
6. Bake for 8-10 minutes until cookies are brown around edges. Remove from pan and let cool on a wire rack.

Nutritional Analysis

Serving Size: 2 muffins

Servings: 36 muffins

Calories: 150

Total Fat: 4 g

Saturated Fat: 0 g

Cholesterol: 10 mg

Sodium: 80 mg

Carbohydrates: 25 g

Fiber: 3 g

Sugars: 11 g

Protein: 3 g

Potassium: 85 mg