Cranberry–Oatmeal Muffins
Serve these delicious muffins warm with some whipped honey or raspberry jam.
INGREDIENTS | YIELDS 18 MUFFINS
- 1 cup orange juice
- 1¼ cups regular oatmeal
- ⅓ cup butter
- ⅓ cup low-fat sour cream
- ¾ cup brown sugar
- ½ cup granulated sugar, divided
- 1 egg
- 2 egg whites
- 2 teaspoons vanilla
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon, divided
- ¼ teaspoon cardamom
- 1½ cups dried cranberries
- ½ cup chopped walnuts
Preheat oven to 350°F. Spray 18 muffin cups with nonstick baking spray containing flour and set aside.
Pour orange juice into a microwave-safe measuring cup. Microwave on high for 2 minutes, then pour into large bowl. Add oatmeal and butter; stir until butter melts. Let stand for 20 minutes.
Add sour cream, brown sugar, ¼ cup granulated sugar, egg, egg whites, and vanilla and mix well. Add flours, baking powder, baking soda, salt, 1 teaspoon cinnamon, and cardamom and mix just until combined. Stir in dried cranberries and walnuts.
Spoon mixture into prepared muffin cups.
In small bowl, combine ¼ cup sugar with ½ teaspoon cinnamon and sprinkle over muffins.
Bake for 20–25 minutes or until muffins are golden brown. Remove to wire racks to cool.
Calories: 368.41
Fat: 11.10 grams
Fat as % of calories: 27.0%
Carbohydrates: 62.20 grams
Fiber: 5.37 grams
Sodium: 193.75 mg
Vitamin A : 8% DV
Vitamin C: 12% DV
Calcium: 76.75 mg
Pasta and Bread
Because of low-carbohydrate diets, pasta and bread have been villainized in the American mind. But whole grain pastas and whole grain breads are important parts of a healthy diet, providing vitamins B and E and fiber too. Eliminating them from your diet is impractical and unhealthy in the long run.
