Muesli Muffins with Almonds and Cranberries
12
muffins240
kcal1
muffinWhole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones. To round out breakfast, pair a muffin with some nuts and a piece of fruit for additional protein, energy and nutrients. Canola oil provides a moist, tender texture, plus adds vitamins E and K.
Ingredients
canola cooking spray
1 cup 250 ml white whole-wheat flour
2/3 cup 150 ml granulated sugar
1/4 cup 60 ml ground flaxseed
1 1/2 tsp 7 ml ground cinnamon
3/4 tsp 4 ml baking soda
1/2 tsp 2 ml salt
1/3 cup 75 ml sliced almonds
1 1/2 cup 375 ml quick-cooking or old-fashioned oats
1/2 cup 125 ml dried cranberries
1 cup 250 ml non-fat Greek yogurt
1/3 cup 75 ml canola oil
4 oz 114 ml jar pear purée baby food
1 1 large egg
1 1/2 tsp 7 ml almond extract
Directions
- Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray.
- In large bowl, whisk together flour, sugar, flaxseed, cinnamon, baking soda and salt.
- In small bowl, combine almonds, 1/4 cup (60 mL) oats and 1/4 cup (60 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.
- In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix.
- Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories240
- % Daily Value *
- Total Fat
9g
14%
- Saturated Fat 1g 5%
- Cholesterol 15mg 5%
- Total Carbohydrate
34g
12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
