Whole Wheat Cranberry and Walnut Muffin

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 194.6

Total Fat: 8.4 g
Cholesterol: 17.9 mg
Sodium: 221.7 mg
Total Carbs: 28.4 g
Dietary Fiber: 3.7 g
Protein: 4.5 g

View full nutritional breakdown of Whole Wheat Cranberry and Walnut Muffin calories by ingredient

Introduction

Exceptionally moist and high in fiber Exceptionally moist and high in fiber

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 24

Ingredients

3 c whole wheat flour

8 tbsp ground flax seed (opt.)

1 c gran. sugar

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

1 tbsp cinnamon

2 large eggs

2c unsweet. applesauce

1/4 c canola oil

1 c milk

6 oz pkg chopped walnuts

1 c dried cranberries (craisins)

Directions

Mix all dry ingredients together in a large bowl. In a seperate bowl combine egg, applesauce,oil and milk. Add wet ingredients to dry and stir just until blended. Fold in dried cranberries and walnuts. Spoon into muffin pan 2/3 full.

Bake in conventional oven 350 deg for 18- 20 min.
Muffins will spring back to touch when finished.

Makes approx. 18 - 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user MOMOF4ELOC.