Muesli Muffins with Almonds and Cranberries
Whole 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.
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
- Preheat oven to 350°F (175°C). Lightly spray 12-cup, non-stick muffin pan with cooking spray.
- In large bowl, whisk together flour, sugar, flaxseed, cinnamon, baking soda and salt.
- 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.
- 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.
- 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.