Apple, Cranberry, Pecan Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/4 cups all-purpose white flour1/2 cup whole wheat flour3/4 cup ground flaxseed3/4 cup packed light brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon allspice1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 cup skim milk1/2 cup V8 Fusion juice, Tropical Orange flavor1 tablespoon unsalted butter, melted1 teaspoon pure vanilla extract1 large egg, lightly beaten1/4 cup liquid egg substitute2 cups finely chopped Golden Delicious apple (about 1 large)1/4 cup finely chopped pecans1/2 cup dried cranberriesCooking spray
Preheat oven to 350°.
Coat 18 muffin cups with cooking spray.
Lightly spoon flours into dry measuring cups, making sure to level with a knife. Combine flours, flaxseed, brown sugar, cinnamon, allspice, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the milk, V8 juice, melted butter, vanilla, egg, and egg substitute. Add to flour mixture, stirring just until moist. Fold in apple, cranberries, and pecans. Fill muffin cups 2/3 full with batter.
Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Rotate muffin pans halfway through baking to ensure even cooking. Remove muffins from pans immediately and place on a wire rack.
You can serve them warm or at room temperature. You can also freeze them individually for up to 1 week. To reheat, just wrap muffin in a slightly damp paper towel and microwave at 50% power for 15-30 seconds.
Yields 18 servings. 1 muffin per serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CREIGHZEE.
Coat 18 muffin cups with cooking spray.
Lightly spoon flours into dry measuring cups, making sure to level with a knife. Combine flours, flaxseed, brown sugar, cinnamon, allspice, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the milk, V8 juice, melted butter, vanilla, egg, and egg substitute. Add to flour mixture, stirring just until moist. Fold in apple, cranberries, and pecans. Fill muffin cups 2/3 full with batter.
Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Rotate muffin pans halfway through baking to ensure even cooking. Remove muffins from pans immediately and place on a wire rack.
You can serve them warm or at room temperature. You can also freeze them individually for up to 1 week. To reheat, just wrap muffin in a slightly damp paper towel and microwave at 50% power for 15-30 seconds.
Yields 18 servings. 1 muffin per serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CREIGHZEE.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 4.6 g
- Cholesterol: 13.7 mg
- Sodium: 151.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.7 g
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