Friday recipe: cranberry walnut muffins

l_R124960I’ve never met a muffin I didn’t like, but despite their relatively healthy appearance I know that a big bakery muffin (you know the ones I’m talking about, the cakey ones with the big pieces of granulated sugar sprinkled on the top) can have just as many calories as a glazed donut. So, this recipe for low-calorie cranberry walnut muffins seems like a great addition to a holiday brunch. I’m not a huge fan of walnuts, but I’m sure you can substitute them for pecans or leave them out all together.

Here are some more low-calorie muffin recipes.

Cranberry Walnut Muffins

1  cup all-purpose flour
1/2  cup white whole-wheat flour
1/4  cup quick-cooking rolled oats
2  tsp. baking powder
1/2  tsp. ground cinnamon or apple pie spice
1/4  tsp. salt
1  egg, lightly beaten
3/4  cup fat-free milk
1/2  cup sugar
3  Tbsp. canola oil
1/3  cup dried cranberries, coarsely chopped
1/4  cup walnuts, toasted and chopped


1. Preheat oven to 375 degrees F. Coat twelve 2-1/2-inch muffin cups with nonstick spray or line with paper baking cups; set aside.

2. In a large bowl combine all-purpose and whole-wheat flour, oats, baking powder, cinnamon, and salt. In a medium bowl combine egg, milk, sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Fold in the cranberries and toasted walnuts. Spoon into prepared muffin cups.

3. Bake for 15 to 18 minutes or until tops are lightly browned and a toothpick inserted in centers comes out clean. Cool muffins in pans for 5 minutes. Remove muffins from pans. Serve warm. Makes 12 muffins.

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