Cranberry Walnut Muffins

Try this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.

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11 users rated this recipe an average rating of 3.5
  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 15 mins to 18 mins 375°F
  • Cool: 5 mins
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Cranberry Walnut Muffins
Ingredients
 
Nonstick cooking spray
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
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)
    Per serving:
  • 161 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 18 mg chol.,
  • 101 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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