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Muf: Whole-Wheat Cranberry Muffins

Source of Recipe

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Whole-Wheat Cranberry Muffins

© American Heart Association
Diabetic Exchanges & WW Points
Serves 12; 1 muffin per serving

Ingredients:
Cooking spray (optional)
3/4 cup uncooked quick-cooking oatmeal1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened dried cranberries
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola or corn oil
2 tablespoons unsalted sunflower seeds

Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.

In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.

Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.

One muffin equals: Calories 143; Total Fat 2.5 g (Saturated Fat 0.5 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 1.0 g); Cholesterol 0 mg;Sodium 108 mg; Carbohydrates 28 g; Fiber 2 g; Sugars 15 g; Protein 3 g ++++ Dietary Exchanges 2 starch ++++ WWP: 3