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 Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40

Ingredients Amount 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.