Ingredients:
1 cup all purpose flour
1/2 cup white whole-wheat flour
1/4 cup quick-cooking rolled oats
2 t Watkins Baking Powder
1/2 t Watkins Cinnamon or apple pie spice
1/4 t salt
1 egg, lightly beaten
3/4 cup fat-free milk
1/2 cup sugar
3 T canola oil
1/3 cup dried cranberries, coarsely chopped
1/4 cup walnuts, toasted and chopped
Directions:
Preheat oven to 375 degrees. 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 combine. 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.
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