Cranberry Orange Chocolate Chip Mini Muffins

A Low Fat Recipe

Last week I needed just a little something as a treat for a birthday gift. I wanted to bake something, but I didn’t want to make a trip to the store. I could have made some yummy Mexican Wedding Cakes, but I was looking for something super fast. Checking my cupboards, I found a box of Krusteaz Fat Free Cranberry Orange Muffin Mix and a partial bag of Chocolate Chips. So, I decided to create these wonderful Low Fat Cranberry Orange Chocolate Chip Mini Muffins!

This recipe is quick and easy, and bonus, it uses up those leftover chocolate chips that keep tempting you. All you have to do is follow the directions on the muffin box, toss in your chocolate chips (I had about 3 tablespoons of chocolate chips), mix well, and load up your mini muffin tin.

Bake at 400 degrees for 12-15 minutes. Once out of the oven, I turn my mini muffins out of the pan and onto tea towels in the middle of the table. This was always my kids favorite part when they were young. They’d sit down and pluck the muffins right off the table for breakfast. Serve the muffins with some eggs and yogurt, and you have a healthy and nutritious start to your day.

Now, even though a few of these muffins were devoured in our traditional manor. I had to keep it to a minimum–these tiny treats had another future to meet. They were a birthday gift.

So, I grabbed a clear cellophane bag along with some sparkly starred twisty cord and package my Low Fat Cranberry Orange Chocolate Chip Mini Muffins in festive style.