Whole-Wheat Cranberry Muffins

Whole-Wheat Cranberry Muffins
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Whole-Wheat Cranberry Muffins

Get some fiber with these tasty muffins. Great as a breakfast or a quick snack on the go.

For information on women and heart disease, visit Go Red for Women(link opens in new window). (Link opens in a new window)

Nutrition Facts

Whole-Wheat Cranberry Muffins

CaloriesCalories

143 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

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  4   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 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 oil OR
  • 1 tablespoon corn oil
  • 2 tablespoon unsalted sunflower seeds

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  2. 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.
  3. 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

 

Get some fiber with these tasty muffins. Great as a breakfast or a quick snack on the go.

For information on women and heart disease, visit Go Red for Women(link opens in new window). (Link opens in a new window)

Nutrition Facts

Whole-Wheat Cranberry Muffins

CaloriesCalories

143 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

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  4   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 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 oil OR
  • 1 tablespoon corn oil
  • 2 tablespoon unsalted sunflower seeds

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  2. 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.
  3. 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