Whole-Wheat Cranberry Muffins

Calories

143 Per Serving

Protein

3g Per Serving

Fiber

2g Per Serving

Calories		143
Total Fat		2.5 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.0 g
Cholesterol		0 mg
Sodium		108 mg
Total Carbohydrate		28 g
	Dietary Fiber	2 g
	Sugars	15 g
Protein		3 g

Dietary Exchanges
1 fruit, 1 other carbohydrate

Ingredients

Servings 12 Serving Size 1 muffin

Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup dried, unsweetened cranberries
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup 100% pineapple juice
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola oil OR
1 tablespoon corn oil
2 tablespoons unsalted sunflower seeds

Directions

Tip: Click on step to mark as complete.

Preheat the oven to 400掳F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don鈥檛 need a cooling time before removing from the pan.

Tip: Serving size 1 muffin

Whole-Wheat Cranberry Muffins

Calories

143 Per Serving

Protein

3g Per Serving

Fiber

2g Per Serving

Calories		143
Total Fat		2.5 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.0 g
Cholesterol		0 mg
Sodium		108 mg
Total Carbohydrate		28 g
	Dietary Fiber	2 g
	Sugars	15 g
Protein		3 g

Dietary Exchanges
1 fruit, 1 other carbohydrate

Ingredients

Servings 12 Serving Size 1 muffin

Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup dried, unsweetened cranberries
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup 100% pineapple juice
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola oil OR
1 tablespoon corn oil
2 tablespoons unsalted sunflower seeds

Directions

Tip: Click on step to mark as complete.

Preheat the oven to 400掳F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don鈥檛 need a cooling time before removing from the pan.

Tip: Serving size 1 muffin

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