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Cranberry Walnut Muffins
Ingredients
-
Nonstick cooking spray
-
1
cup all-purpose flour
-
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
-
1/2
teaspoon ground cinnamon or apple pie spice
-
1/4
teaspoon salt
-
1
egg, lightly beaten
-
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 Facts
(Cranberry Walnut Muffins)
- Servings Per Recipe 12,
- Calories 161,
- Protein (gm) 3,
- Carbohydrate (gm) 25,
- Fat, total (gm) 6,
- Cholesterol (mg) 18,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 12,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 101,
- Potassium (mg) 66,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Let me teel you these muffins will be on my table tomorrow. Great recipe.
11/19/2009 06:39:28 PM Report Abuse