Bran & Cranberry Muffins

Name: Bran & Cranberry Muffins Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 1.25 c. whole wheat pastry flour; 1 c. oat bran; 1/2 c. whole oatmeal-- not instant; 1/2 c. brown sugar; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. ground cinnamon; 1/8 tsp. ground cloves; 2 slightly beaten eggs; 2/3 c. skim milk; 1/4 c. olive oil or canola oil; 1/2 c. dried cranberries (I use unsweetened)

(3)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 12

Ingredients

1.25 c. whole wheat pastry flour1 c. oat bran1/2 c. whole oatmeal-- not instant1/2 c. brown sugar1 tsp. baking soda1 tsp. baking powder1 tsp. ground cinnamon1/8 tsp. ground cloves2 slightly beaten eggs2/3 c. skim milk1/4 c. olive oil or canola oil1/2 c. dried cranberries (I use unsweetened)

Directions

Preheat oven to 400.

Mix dry ingredients (except cranberries).

In another bowl, mix wet ingredients.

Add wet to dry ingredients and stir just until moist.

Gently fold in cranberries.

Fill muffin tins 2/3 full, and bake at 400 for 15-20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MYSHELLE10.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 189.2
Total Fat: 5.6 g
Cholesterol: 36.4 mg
Sodium: 193.8 mg
Total Carbs: 32.1 g
Dietary Fiber: 4.2 g
Protein: 5.6 g

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Member Reviews

CD2907119
These are AMAZING! I used egg substitute instead of eggs as well. Love them! - 4/7/08
RAYCHRAYCH
These are amazing. I throw in frozen cranberries instead of dried. Really nutty and good. - 2/27/08
CD1990669
Enjoyed these muffins. Very easy to make. I used the egg substitute instead of eggs. I could have also used Splenda brown sugar as well. Did not have enough dried cranberries on hand, so used cherries instead. Very tasty, and filling. Would definately make them again. - 11/11/07