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Cranberry-Oatmeal Muffins Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Regular oats||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Orange rind||1 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Cranberries||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1786 Calories from Fat 487
% Daily Value*
Total Fat 55 g84.7%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 216.1 mg
Sodium 1275.9 mg53.2%
Total Carbohydrates 292 g97.3%
Dietary Fiber 27 g108.2%
Sugars 89.9 g
Protein 47 g93.7%
Vitamin A 45.8% Vitamin C 33.7%
Calcium 122.6% Iron 78.3%
*Based on a 2000 Calorie diet
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Make a well in center of mixture.
Combine egg and milk in a small bowl; stir until well blended.
Add to dry ingredients, stirring just until moistened; gently fold in cranberries.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 400Â° for 20 minutes or until lightly browned.
Remove from muffin pans, and serve hot.