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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Walnut Muffins

Makes: 12 servings
Prep 20 mins Bake 375°F 15 mins to 18 mins Cool 5 mins
Cranberry Walnut Muffins
Ingredients
  •  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
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,
  • 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,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 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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