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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cupall-purpose flour
0.5
cupswheat flour, wholewheat
0.25
cupsoats, rolled quick cooking
2
teaspoonsbaking powder
1
teaspooncinnamon, ground
0.25
teaspoonssalt, table
0.25
cupsEgg Beater
0.75
cupsmilk, non-fat
0.5
cupssplenda granulated sugar
3
tablespoonscanola oil
0.33
cups, choppedcranberries, dried
0.24
cups, choppedwalnut halves, roughly chopped
0.5
cupswhite sugar
1
largeegg, beaten
Steps
Sequence Step
1Preheat 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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