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Cranberry Walnut Muffins Recipe

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This recipe for Cranberry Walnut Muffins is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. all-purpose flour
1/2 c. white whole-wheat flour
1/4 c. quick-cooking rolled oats
2 tsp. baking powder
1/2 tsp. ground cinnamon or apple pie spice
1/4 tsp. salt
1 egg, lightly beaten
3/4 c. fat-free milk
1/2 c. sugar
3 T. canola oil
1/3 c. dried cranberries, coarsely chopped
1/4 c. walnuts, toasted and chopped
Directions:
Directions:
Preheat oven to 375º F. Coat twelve 2-1/2-inch muffin cups with nonstick spray or line with paper baking cups; set aside.

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.

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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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