Cranberry and Oat Muffins
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recipe ingredients
2 cups lowfat buttermilk
1 cup old fashioned rolled oats
1 cup dried cranberries
1 2/3 cup whole wheat flour
2 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 egg and 1 egg white
2 Tbsp. canola oil
1/2 cup firmly packed brown sugar
1 cup dried currants
1/4 cup granulated sugar
1 tsp. ground cinnamon
recipe directions
In a large bowl, stir together the buttermilk, oats, and cranberries. Let stand for 30 minutes to plump the cranberries and moisten the oats. Preheat oven to 400*F (200*C). Coat 18 standard muffin cups with nonstick cooking spray. Into a medium bowl, sift together the whole wheat flour, nutmeg, baking soda, and baking powder. To the buttermilk mixture, add the egg and egg white, oil, brown sugar, and currants and beat until blended. Add the dry ingredients and stir until combined. Fill each muffin cup three quarters full. In a small bowl, stir together the granulated sugar and cinnamon. Sprinkle an equal amount over each cup of batter. Bake until a toothpick inserted in the center of a muffin cup comes out clean, about 15 minutes. Cool in the cups for 5 minutes before serving.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 180 | 3 | 1 | 5 | 3 | 146 | 35 | 3 |
The ingredients list is rather unusual, so I wasn’t sure how these would turn out. The predominant flavor here is the nutmeg. Be forewarned in case nutmeg’s not your thing, but I was very happy. I used 1/3 cup egg substitute instead of the egg and egg white, and have had a box of golden raisins sitting around since Christmas so decided to try them instead of buying currants. The muffins came out moist and dense on the inside and crispy on the outside (something I miss when I try to replace all fat in baking), and the variety of flavors is just wonderful.