Cranberry Walnut Muffins

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



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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   teaspoons 
    baking powder
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    1/2  teaspoon 
    ground cinnamon or apple pie spice
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    1/4  teaspoon 
    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   tablespoons 
    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
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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