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Recipes - Cranberry Walnut Muffins

Recipe Name

Cranberry Walnut Muffins

Submitted by

Guest

Recipe Description

A low calorie, low fat, healthy breakfast muffin adapted from BHG recipe.

Quantity	12	Quantity Unit	muffins	Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	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

Steps

Sequence	Step

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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