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|Dried Cranberry Oat Muffins|
|Recipe courtesy North Dakota Wheat Commission|
|1 cup all purpose flour
½ cup whole wheat flour
½ cup old fashioned rolled oats
½ cup packed brown sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg, slightly beaten
2 tablespoons vegetable oil
¾ cup buttermilk
3 tablespoons apple butter
½ cup dried cranberries
|In a medium bowl combine flours, oats, sugar, baking powder and salt. In a small bowl combine egg, oil, buttermilk and apple butter; add to dry ingredients. Mix until dry ingredients are just moistened.
Spray muffin tin with nonstick cooking spray. Fill cups two-thirds full. Bake in preheated oven at 400 degrees for 17 to 20 minutes, or until muffins spring back when lightly touched.
Variation: Mix 3 tablespoons packed brown sugar, ½ teaspoon ground cinnamon; sprinkle about ¾ teaspoon on top of each muffin before cooking.
|Each serving (without topping) provides: 159 calories, 3 g protein, 29 g carbohydrates, 2 g fiber, 3 g fat, 18 mg cholesterol, 22 mcg folate, 1 mg iron, 244 mg sodium.|