Cranberry Muffins

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Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling: 10 minutes
Servings: 6 muffins
Calories: 202kcal

Ingredients

  • 1/2 cup Whole-wheat flour
  • 2 TBSP Ground flaxseed
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • pinch Salt
  • 3/4 cup Rolled oats
  • 1 large Egg lightly beaten
  • 1/2 cup White grape juice concentrate
  • 1/4 cup Raspberry jam
  • 1 TBSP Canola oil
  • 1 tsp Vanilla extract
  • 1/4 cup Fresh cranberries or frozen
  • 1/4 cup Dried cranberries

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Preheat the oven to 375 °F. Line a standard-sized muffin tin with paper liners.
  • In a large bowl, combine flour, flaxseed, baking powder, baking soda, and salt. Stir in oats.
  • In another bowl, combine eggs, juice, jam, oil, and vanilla until smooth. Slowly stir into the flour mixture; be careful not to overmix. Gently fold in all the cranberries.
  • Spoon batter into prepared muffin tin. Bake for 18 to 20 minutes, until a toothpick inserted into the center, comes out clean.
  • Transfer to wire rack; let cool completely.
  • Serve muffins with milk.

Nutrition

Serving: 1muffin | Calories: 202kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 114mg | Potassium: 231mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1831IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Cranberry Muffins

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling 10 minutes
Servings 6 muffins
Calories 202 kcal

Ingredients
 
 

  • 1/2 cup Whole-wheat flour
  • 2 TBSP Ground flaxseed
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • pinch Salt
  • 3/4 cup Rolled oats
  • 1 large Egg lightly beaten
  • 1/2 cup White grape juice concentrate
  • 1/4 cup Raspberry jam
  • 1 TBSP Canola oil
  • 1 tsp Vanilla extract
  • 1/4 cup Fresh cranberries or frozen
  • 1/4 cup Dried cranberries

Milk

  • 16 oz Milk cold

Instructions
 

  • Preheat the oven to 375 °F. Line a standard-sized muffin tin with paper liners.
  • In a large bowl, combine flour, flaxseed, baking powder, baking soda, and salt. Stir in oats.
  • In another bowl, combine eggs, juice, jam, oil, and vanilla until smooth. Slowly stir into the flour mixture; be careful not to overmix. Gently fold in all the cranberries.
  • Spoon batter into prepared muffin tin. Bake for 18 to 20 minutes, until a toothpick inserted into the center, comes out clean.
  • Transfer to wire rack; let cool completely.
  • Serve muffins with milk.

Nutrition

Serving: 1muffinCalories: 202kcalCarbohydrates: 21gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 31mgSodium: 114mgPotassium: 231mgFiber: 3gSugar: 9gVitamin A: 1831IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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