Sprouted Cranberry Walnut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 505.7
- Total Fat: 16.7 g
- Cholesterol: 52.4 mg
- Sodium: 164.5 mg
- Total Carbs: 80.5 g
- Dietary Fiber: 10.6 g
- Protein: 15.0 g
View full nutritional breakdown of Sprouted Cranberry Walnut Muffins calories by ingredient
Introduction
From the Arrowhead Mills bag but reducing the sugar to .25 cups From the Arrowhead Mills bag but reducing the sugar to .25 cupsNumber of Servings: 12
Ingredients
Ingredients:
Arrowhead Mills sprouted wheat flour, 1.75 cups
Baking Powder, 2 tsp
Soda, 1 tsp
Salt, .25 tsp
Butter, unsalted, .5 cup
Buttermilk, lowfat, 1 cup
Egg, fresh, 2 large
Cranberries, dried, sweetened (craisins), 1 cup
Walnuts, 1 cup, chopped
Granulated Sugar, 0.25 cup
Directions
Line tins. Sift tog dry ingredients.
In a bowl, mix melted butter, buttermilk, sugar and eggs tog. Add flour blend in three stages and shisk well after each addition. Fold in cranberries and walnuts.
Bake 18-20 minutes. Let muffins sit in muffin tin for 15 minutes or until completely cool.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user 1234MOM.
In a bowl, mix melted butter, buttermilk, sugar and eggs tog. Add flour blend in three stages and shisk well after each addition. Fold in cranberries and walnuts.
Bake 18-20 minutes. Let muffins sit in muffin tin for 15 minutes or until completely cool.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user 1234MOM.