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Ingredients
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1/2 cup |
| rolled oats: 1/4 cup |
| baking powder: 2 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| nonfat milk: 3/4 cup |
| granulated sugar: 1/2 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| cranberries (chopped): 1/3 cup |
| walnuts (chopped): 1/4 cup |
Cranberry-Walnut Muffins
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
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.