Oatmeal Cranberry Date Muffins With Flax
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Flour, white, 2/3 cup Whole Wheat Flour, 2/3 cup Instant, Quick, and Regular Oats 3/4 cup, dryGranulated Sugar, 1/3 cup Baking Powder, 2 tsp Salt, 1/4 tsp Flaxseed, 2 tbsp Cranberries, 1 cup, whole Dates, 3/4 cup, pitted, chopped Egg, fresh, 1 large Vanilla Extract, 1 tbsp Milk, 2%, 3/4 cup Canola Oil, 1/4 cup --STREUSEL TOPPING--Flour, white, 3 tbsp Brown Sugar, 3 tbsp Margarine, soft, 1 tbsp
1. Preheat oven to 400F.
2. Mix all the dry ingredients together.
3. Add fresh or frozen cranberries and chopped dates to the dry and mix.
4. Beat egg, milk, oil & vanilla in a seperate bowl. Make a well in the middle of the dry ingredients.
5. Pour the wet into the dry and stir only until combined. It will be lumpy but don't worry about it.
6. In another bowl, mix the streusel ingredients with your fingers until it's combined.
7. Using an ice cream scoop, drop the muffin batter into the muffin pan. Put a little streusel topping on each one and bake for about 18 minutes or until the toothpick comes out clean. Cool and enjoy.
Number of Servings: 12
Recipe submitted by SparkPeople user CIOUID.
2. Mix all the dry ingredients together.
3. Add fresh or frozen cranberries and chopped dates to the dry and mix.
4. Beat egg, milk, oil & vanilla in a seperate bowl. Make a well in the middle of the dry ingredients.
5. Pour the wet into the dry and stir only until combined. It will be lumpy but don't worry about it.
6. In another bowl, mix the streusel ingredients with your fingers until it's combined.
7. Using an ice cream scoop, drop the muffin batter into the muffin pan. Put a little streusel topping on each one and bake for about 18 minutes or until the toothpick comes out clean. Cool and enjoy.
Number of Servings: 12
Recipe submitted by SparkPeople user CIOUID.
Nutritional Info Amount Per Serving
- Calories: 207.4
- Total Fat: 7.1 g
- Cholesterol: 18.9 mg
- Sodium: 202.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.4 g
- Protein: 4.3 g
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