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- Nonstick cooking spray
- 1 cup all-purpose flour
- 1/2 cup white whole-wheat flour
- 1/4 cup quick-cooking rolled oats
- 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
- 1/2 cup sugar
- 3 tablespoons canola oil
- 1/3 cup dried cranberries, coarsely chopped
- 1/4 cup walnuts, toasted and chopped
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.
- Servings Per Recipe 12,
- cal. (kcal) 161,
- Fat, total (g) 6,
- chol. (mg) 18,
- sat. fat (g) 1,
- carb. (g) 25,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 12,
- pro. (g) 3,
- vit. 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 (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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