Healthy Cranberry Walnut Muffins |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We love these, especially in the fall! Though they're good anytime - I usually throw a few bags of fresh cranberries in the freezer during the fall, so we can enjoy them year-round. Warning, this makes a large batch of muffins, usually about 18 for me, so make sure you have enough muffin tins on hand. Ingredients:
3 cups rolled oats |
3/4 cup flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups cranberries, chopped |
1/2 cup walnuts, chopped |
1 cup plain yogurt (i use fat-free) |
1/2 cup applesauce (i use the no sugar added type) |
1/2 cup brown sugar |
2 eggs |
1 teaspoon cinnamon |
1/2 teaspoon vanilla |
Directions:
1. Preheat the oven to 350°.
2. Mix the first six ingredients in a large mixing bowl.
3. Then mix the last six ingredients in a separate, smaller mixing bowl.
4. Add the wet ingredients to the dry and stir just until it's all moistened.
5. Grease muffin pans or insert liners.
6. Place a large spoonful of the mix in each muffin cup - these don't rise very much, so I usually fill them about 3/4 to almost completely full.
7. Bake at 350° for about 35 minutes.
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