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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 63g Recipe makes 18 muffins) |
||
| Calories 141 | ||
| Calories from Fat 36 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 164mg | 6% | |
| Potassium 128mg | 3% | |
| Total Carbohydrate 22.8g | 7% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 7.2g | ||
| Protein 4.4g | 8% | |
Healthy Cranberry Walnut Muffins
By: Paramela
Oct 31, 2006
We love these, especially in the fall! Though they're good anytime — I usually throw a few bags of fresh cranberries in the freezer during the fall, so we can enjoy them year-round. Warning, this makes a large batch of muffins, usually about 18 for me, so make sure you have enough muffin tins on hand.
18 muffins
Ingredients
- 3 cups rolled oats
- 3/4 cup flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups cranberries, chopped
- 1/2 cup walnuts, chopped
- 1 cup plain yogurt (I use fat-free)
- 1/2 cup applesauce (I use the no sugar added type)
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
Directions
1
Preheat the oven to 350°.2
Mix the first six ingredients in a large mixing bowl.3
Then mix the last six ingredients in a separate, smaller mixing bowl.4
Add the wet ingredients to the dry and stir just until it's all moistened.5
Grease muffin pans or insert liners.6
Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.7
Bake at 350° for about 35 minutes.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: AprilShowers
On Oct 15, 2007
These turned out really dense - more like baked oatmeal (if you've had that before) than like a muffin. Texture was weird for the kids, so they did not eat these. I liked them pretty well when I warmed them and served with fat free half and half one morning for breakfast. I halved the recipe and it made 12 regular muffins, although they do not rise, so they were somewhat short. Flavor was pretty good, just the texture was unexpected.
From: Chef #612801
On Oct 12, 2007
These are absolutely delicious. So healthy and robust, and the flavor is just perfect. We fill a large 6-muffin tin to the brim with this recipe, instead of yielding 18. And when fresh cranberries aren't available, we've used frozen blackberries or mixed fruit (blueberries esp) — either thawed or still frozen — and that works out great.
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