Wheat Cranberry Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 259.9
  • Total Fat: 6.9 g
  • Cholesterol: 0.1 mg
  • Sodium: 284.9 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Wheat Cranberry Muffins calories by ingredient
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Great for breakfast or an anytime snack. If you don't like cranberries, use your favorite dried fruit! Great for breakfast or an anytime snack. If you don't like cranberries, use your favorite dried fruit!
Number of Servings: 18


    For Muffins:
    2 cups flour
    3/4 cup whole wheat flour
    2/3 cup packed brown sugar
    2/3 cup granulated sugar
    1.5 teaspoons baking soda
    1.25 teaspoons ground nutmeg
    1 teaspoon salt
    1 12 oz can fat free evaporated milk
    3/4 cup egg substitute
    1/2 cup conola oil
    1 tablespoon vanilla extract
    1 6 oz package dried cranberries (or your favorite fruit)
    For Topping:
    1/3 cup brown sugar
    2 tablespoons flour


Preheat oven to 350. Line muffin tin with paper muffin cups.

In large bowl, combine 2 c. flour, whole wheat flour, 2/3 c. brown sugar, granulated sugar, baking soda, nutmeg and salt. In smaller bowl, combine evaporated milk, egg subsitute, oil and vanilla. Add to flour mixture and stir until moistened. Stir in dried fruit. Fill muffin cups 3/4 fill with muffin batter.

Combine 1/3 cup brown sugar and 2 tablespoons flour and sprinkle evenly over muffin batter.

Bake 15 minutes or until cake trester comes out clean. Cool for five minutes in pan then move to wire racks to cool completely.

Yeilds 18 servings 1 muffin = 1 serving

Number of Servings: 18

Recipe submitted by SparkPeople user ANDREWMOM.

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