Cranberry Walnut Muffins

Try this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.


Cranberry Walnut Muffins


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Prep Time: 20 mins
Total Time: 40 mins
Servings: Makes 12 muffins.
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Ingredients
 
savings in
 
  •     Nonstick cooking sprayOn Sale
  • 1  cup  all-purpose flourOn Sale
  • 1/2  cup  white whole-wheat flourOn Sale
  • 1/4  cup  quick-cooking rolled oatsOn Sale
  • 2  tsp.  baking powderOn Sale
  • 1/2  tsp.  ground cinnamon or apple pie spiceOn Sale
  • 1/4  tsp.  saltOn Sale
  • 1    egg, lightly beatenOn Sale
  • 3/4  cup  fat-free milkOn Sale
  • 1/2  cup  sugarOn Sale
  • 3  Tbsp.  canola oilOn Sale
  • 1/3  cup  dried cranberries, coarsely choppedOn Sale
  • 1/4  cup  walnuts, toasted and choppedOn Sale

Directions
1.
Preheat oven to 375 degrees F. Coat twelve 2-1/2-inch muffin cups with nonstick spray or line with paper baking cups; set aside.
2.
In a large bowl combine all-purpose and whole-wheat flour, oats, baking powder, cinnamon, and salt. In a medium bowl combine egg, milk, sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Fold in the cranberries and toasted walnuts. Spoon into prepared muffin cups.
3.
Bake for 15 to 18 minutes or until tops are lightly browned and a toothpick inserted in centers comes out clean. Cool muffins in pans for 5 minutes. Remove muffins from pans. Serve warm. Makes 12 muffins.

Nutrition information
Calories 161, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 18 mg, Sodium 101 mg, Carbohydrate 25 g, Total Sugar 12 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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