Dried Cranberry and Raisin Muffins
Dried cranberries combined with raisins add a sweet-sour bite and bright color to these muffins.
1 cup all-purpose flour
3/4 cup whole wheat flour (preferably graham)*
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup dry Grape Nuts cereal
1/2 cup dried cranberries
1/4 cup dark raisins
1/4 cup golden raisins
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup low-fat milk
3 tablespoons butter, melted
3 egg whites or 2 eggs, beaten
1. Heat oven to 400°F. Lightly grease bottoms of 12 muffin cups or spray with cooking spray or line with paper liners.
2. Combine all-purpose flour, whole wheat flour, oats, brown sugar, cereal, cranberries, dark and golden raisins, baking powder, cinnamon and salt in large bowl. Whisk milk, butter and egg whites in small bowl until blended. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter into muffin cups.
3. Bake 17 to 20 minutes or until muffins are lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely or serve warm.
TIP *Graham flour is a coarse-ground whole wheat flour.
12 muffins1 cup all-purpose flour
3/4 cup whole wheat flour (preferably graham)*
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup dry Grape Nuts cereal
1/2 cup dried cranberries
1/4 cup dark raisins
1/4 cup golden raisins
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup low-fat milk
3 tablespoons butter, melted
3 egg whites or 2 eggs, beaten
1. Heat oven to 400°F. Lightly grease bottoms of 12 muffin cups or spray with cooking spray or line with paper liners.
2. Combine all-purpose flour, whole wheat flour, oats, brown sugar, cereal, cranberries, dark and golden raisins, baking powder, cinnamon and salt in large bowl. Whisk milk, butter and egg whites in small bowl until blended. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter into muffin cups.
3. Bake 17 to 20 minutes or until muffins are lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely or serve warm.
TIP *Graham flour is a coarse-ground whole wheat flour.
PER MUFFIN: 220 calories, 3.5 g total fat (2 g saturated fat), 6 g protein, 43 g carbohydrate, 10 mg cholesterol, 335 mg sodium, 4.5 g fiber
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