Muffins with Wheat Germ, Cranberries & Walnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup Whole Wheat Flour, sifted1 Tbsp Baking Powder1 Cup Wheat Germ0.25 Cup Milk, 2%0.75 Cup Yogurt, Nonfat Greek2 Eggs, Large, lightly beaten0.25 Cup Honey 1 Tbsp Oil, Vegetable0.5 Cup Cranberries, Dried0.5 Cup Walnuts, broken into small pieces
1. Mix together the Whole Wheat Flour, Baking Powder, Wheat Germ, Cranberries & Walnuts in a medium sized bowl.
2. In another bowl mix together the lightly beaten eggs, Milk, Yogurt, Honey and Vegetable Oil.
3. Add the liquids to the dry ingredients and stir only enough to moisten.
4. Fill well-greased muffin tins 2/3 full.
5. Bake at 400 degrees for 15 - 20 minutes or until brown.
The Original recipe called for 1 tsp of salt, 2 Tbsps of Oil and 0.25 Cup of Powdered Milk to increase the calcium content. I eliminated the salt because the sodium content is sufficiently high due to the Baking Powder and because my hubby has high blood pressure. I reduced the oil to lower the calories.
You can decide whether to add these ingredients or not. If you do, remember it will change the calorie count.
I use a regular sized ice cream scoop to measure out equal amounts of batter, resulting in similar sized muffins that cook evenly.
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LIMASTAR.
2. In another bowl mix together the lightly beaten eggs, Milk, Yogurt, Honey and Vegetable Oil.
3. Add the liquids to the dry ingredients and stir only enough to moisten.
4. Fill well-greased muffin tins 2/3 full.
5. Bake at 400 degrees for 15 - 20 minutes or until brown.
The Original recipe called for 1 tsp of salt, 2 Tbsps of Oil and 0.25 Cup of Powdered Milk to increase the calcium content. I eliminated the salt because the sodium content is sufficiently high due to the Baking Powder and because my hubby has high blood pressure. I reduced the oil to lower the calories.
You can decide whether to add these ingredients or not. If you do, remember it will change the calorie count.
I use a regular sized ice cream scoop to measure out equal amounts of batter, resulting in similar sized muffins that cook evenly.
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LIMASTAR.
Nutritional Info Amount Per Serving
- Calories: 338.4
- Total Fat: 9.7 g
- Cholesterol: 36.9 mg
- Sodium: 211.2 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 5.9 g
- Protein: 8.1 g
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