Cranberry Walnut Muffins
Try this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.
Recipe from Better Homes and Gardens
Nonstick cooking spray
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1/4 cup quick-cooking rolled oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup fat-free milk
1/2 cup sugar
3 tablespoons canola oil
1/3 cup dried cranberries, coarsely chopped
1/4 cup walnuts, toasted and chopped
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.
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.
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.
Per Serving: cal. (kcal) 161, Fat, total (g) 6, chol. (mg) 18, sat. fat (g) 1, carb. (g) 25, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 12, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.1, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 101, Potassium (mg) 66, calcium (mg) 40.39, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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