Whole-Wheat Cranberry Muffins

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

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

Ingredients

Tip: Click on step to mark as complete.

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

Whole-Wheat Cranberry Muffins

Calories

143 Per Serving

Protein

3g Per Serving

Fiber

2g Per Serving

Dietary Exchanges
1 fruit, 1 other carbohydrate

Tip: Click on step to mark as complete.

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