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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | all-purpose flour | 0.5 | cups | wheat flour, wholewheat | 0.25 | cups | oats, rolled quick cooking | 2 | teaspoons | baking powder | 1 | teaspoon | cinnamon, ground | 0.25 | teaspoons | salt, table | 0.25 | cups | Egg Beater | 0.75 | cups | milk, non-fat | 0.5 | cups | splenda granulated sugar | 3 | tablespoons | canola oil | 0.33 | cups, chopped | cranberries, dried | 0.24 | cups, chopped | walnut halves, roughly chopped | 0.5 | cups | white sugar | 1 | large | egg, beaten |
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Steps
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Sequence
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Step
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| | 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. |
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