Cranberry Walnut Muffins
From: Better Homes and GardensTry this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.
Servings: Makes 12 muffins.
Prep: 20 mins
Total: 40 mins
- Rate and Comment
- Add to Shopping List
Ingredients
Nonstick cooking spray
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1/4 cup quick-cooking rolled oats
2 tsp. baking powder
1/2 tsp. ground cinnamon or apple pie spice
1/4 tsp. salt
1 egg, lightly beaten
3/4 cup fat-free milk
1/2 cup sugar
3 Tbsp. canola oil
1/3 cup dried cranberries, coarsely chopped
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
