GOOD AND HEALTHY
CRANBERRY-WALNUT
MUFFINS
PREP:20MIN. BAKE: 15MIN.
COOL: 5 MIN. OVEN:375°F
Nonstick cookingspray
1
cup all-purpose flour
/ 2
cup white whole-wheat flour
Y
a
cup quick-cooking rolled oats
2
tsp. baking powder
Yz
tsp. ground cinnamon or
apple pic spice
Ya
tsp. salt
1
egg, lightly beaten
Va
cup fat-free milk
Y
2
cup sugar
3
Tbsp. canola oil
V
3
cupdried cranberries,
coarsely chopped
Ya
cup walnuts, toasted
and chopped
1
.
Preheat oven to 375°F. Coat twelve
2
Vi-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
.
Rake 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,
m akes
12
m u ffin s
,
each
MUFFIN
161 cal,
6
gfat (lgsat
.
fat), 18 mg choi,
1 0 1
mg sodium,
25gcarbo, 1
gfiber, 3gpro. Daily
Values: 1% vit. A, 4% calcium, 5% iron.
TEST KITCHEN TIP
To toast nuts, spread them
in a shallow baking pan. Bake
at
350
°F for
5
to
10
minutes,
until golden brown, watching
closely to prevent scorching.
2 3 0
NOVEMBER2008 BETTER HOMES ANDGARDENS
COOKS KNOW THE
FRESHEST ARTICHOKES
HAVE SQUEAKY LEAVES.
..
