Get some fiber with these tasty muffins. Great as a breakfast or a quick snack on the go.
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Whole-Wheat Cranberry Muffins
Calories143 Per Serving
Protein3g Per Serving
Fiber2g Per Serving
|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|
|Total Carbohydrate||28 g|
|Dietary Fiber||2 g|
1 fruit, 1 other carbohydrate
Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened, dried cranberries
1/4 cup toasted wheat germ
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola oilOR
1 tablespoon corn oil
2 tablespoon unsalted sunflower seeds
Preheat the oven to 400°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’t need a cooling time before removing from the pan.
Tip: Serving size 1 muffin