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Muesli Muffins with Almonds and Cranberries

Muesli Muffins with Almonds and CranberriesWhole grains, cranberries and almonds boost the nutrient power in these muffins. To round out breakfast, pair a muffin with some nuts and a piece of fruit for additional protein, energy and nutrients. Canola oil provides a moist, tender texture, plus adds vitamins E and K.

Recipe by cookbook author, Nancy Hughes of Mobile, Alabama.

Recipe Ingredients:

Canola cooking spray
1 cup white whole-wheat flour
2/3 cup granulated sugar
1/4 cup ground flaxseed
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sliced almonds
1 1/2 cups quick-cooking or old-fashioned oats
1/2 cup dried cranberries
1 cup non-fat Greek yogurt
1/3 cup canola oil
1 (4-ounce) jar pear purée baby food
1 large egg
1 1/2 teaspoons almond extract

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Lightly spray 12-cup, non-stick muffin pan with cooking spray.
  2. In large bowl, whisk together flour, sugar, flaxseed, cinnamon, baking soda and salt.
  3. In small bowl, combine almonds, 1/4 cup oats and 1/4 cup cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.
  4. In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not over-mix.
  5. Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.

Makes 12 muffins.

Nutritional Information Per Serving (1/12 of recipe; 1 muffin): Calories 240; Total Fat 9g; Saturated Fat 1g; Cholesterol 15mg; Sodium 115mg; Carbohydrates 34g; Fiber 3g; Protein 6g.

Recipe and photograph courtesy of CanolaInfo.org.