Cranberry Muffins

  • Yield 1 dozens

Fortified with whole-wheat flour and oats, these muffins are a great breakfast treat.

Cranberry Muffins
Teresa Blackburn


1 1/2 cups whole-wheat flour
1/2 cup quick-cooking oats
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons finely grated orange rind
3/4 cup milk
1 large egg
1/3 cup applesauce
1 1/2 cups chopped dried cranberries
3/4 cup chopped walnuts


  1. Preheat oven to 375F. Lightly grease about 12 cups of muffins tins.
  2. Combine flour and next 7 ingredients (flour through orange rind) in a large bowl. Combine milk, egg and applesauce in a separate bowl. Add milk mixture to flour mixture and stir well.
  3. Stir in cranberries and walnuts. Fill muffin cups about two-thirds full. Sprinkle tops with additional sugar. Bake 25 minutes. Let cool slightly before serving.



Get every new post delivered to your Inbox.

Join 240 other followers