Cranberry Walnut Muffins
Try this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
Makes 12 muffins.
Ingredients
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Nonstick cooking spray
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1 cup all-purpose flour
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1/2 cup white whole-wheat flour
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1/4 cup quick-cooking rolled oats
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2 tsp. baking powder
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1/2 tsp. ground cinnamon or apple pie spice
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1/4 tsp. salt
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1 egg, lightly beaten
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3/4 cup fat-free milk
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1/2 cup sugar
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3 Tbsp. canola oil
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1/3 cup dried cranberries, coarsely chopped
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1/4 cup walnuts, toasted and chopped
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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