Weight Watchers Cranberry Muffins – BEST WW Recipe – Breakfast – Dessert – Treat – Snack with Smart Points

Are you ready for the BEST Weight Watchers muffins?

Learn how to make cranberry Weight Watchers muffins.

Easy cranberry skinny muffins with smartpoints.

No kodiak baking mix or cake mix with these as they are the most amazing from scratch cranberry homemade muffins.

This is a sweet & savory Weight Watchers muffin recipe everyone loves.

Great for family, friends, parties, Holidays and brunch.

Skinny muffins with flavorful cranberry makes a great go to snack when you want a sweet treat.

These also make an amazing Weight Watchers dessert and Weight Watchers breakfast.

Read on for the BEST Weight Watchers cranberry muffins!

There are a ton of leftover cranberry sauce recipes out there but this is the BEST for Weight Watchers diet!

Turn your leftover cranberry sauce into these easy DIY homemade Weight Watchers muffins.

You can even turn these into mini muffins or cupcakes with a simple frosting as another Weight Watchers recipe option.  

If you are missing muffins on a Weight Watchers diet try this substitute.

Switch out the high fat muffins for these WW skinny muffins.

Tasty Weight Watchers muffins with points!

In a bowl combine: flour, erythritol, baking soda and salt and mix well.

Add the milk, egg, oil and Vanilla Extract. Using a wire whisk mix ingredients well. The batter should be thick.

Add cranberry sauce and fold it in gently

Fill muffin cups about to about ¾ of the cup. Should make 18 muffins. (Optional) Sprinkle chopped dried cranberries on top of each muffin.

Bake in oven @ 400 degrees for 20 minutes the tops should be golden.

When you insert toothpick it should come out clean

Let them cool in the pan for about 10 minutes and then transfer to wire rack to finish cooling

Tastes best when served warm with butter or more cranberry sauce.

Store the leftovers in the airtight container on the counter for 3 to 4 days, in the fridge for up to 15 days and in the freezer for about 1 to 2 months.

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Weight Watchers Cranberry Muffins

Ingredients

• 2 cups of All Purpose Flour
• 1 cup of Erythritol
• 1 tablespoon of Baking Powder
• ¼ teaspoon of Salt
• 1 cup of Whole Milk
• 1 Egg
• ¼ cup of Canola Oil
• 1 tablespoon of Vanilla Extract
• 1 cup of Cranberry Sauce (homemade or store-bought)
• ¼ cup of Dried Cranberries, finely chopped (optional)

Instructions

1. In a bowl combine: flour, erythritol, baking soda and salt and mix well.
2. Add the milk, egg, oil and Vanilla Extract. Using a wire whisk mix ingredients well. The batter should be thick.
   Add cranberry sauce and fold it in gently
3. Fill muffin cups about to about ¾ of the cup. Should make 18 muffins. (Optional) Sprinkle chopped dried cranberries on top of each muffin.
4. Bake in oven @ 400 degrees for 20 minutes the tops should be golden.
5. When you insert toothpick it should come out clean
6. Let them cool in the pan for about 10 minutes and then transfer to wire rack to finish cooling
7. Tastes best when served warm with butter or more cranberry sauce.
8. Store the leftovers in the airtight container on the counter for 3 to 4 days, in the fridge for up to 15 days and in the freezer for about 1 to 2 months.
   
   Nonstick Bakeware 6-Cup Muffin Pan with Silicone Cupcake Liners

Recipe Notes
Makes – 18
4 Weight Watchers Smartpoints per muffin

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for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes
no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments
on this site. It is the readers responsibility to calculate points, carbs & nutritional information.