Get some fiber with these tasty muffins, which can be great as a breakfast or a quick snack on the go. By the way, fiber lowers blood glucose levels and boosts heart health.
Whole-Wheat Cranberry Muffins
cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened, dried cranberries
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
Egg substitute equivalent to 1 egg or 1 large egg
1 tablespoon canola oil or 1 tablespoon corn oil
2 tablespoons unsalted sunflower seeds
Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute and oil into the well, stirring until just moistened. Do not mix too much; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds. Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan. Serves 4.
Nutritional Analysis—Calories: 143; fat: 2.5g; sodium: 108mg; fiber: 2g; sugars: 15g; protein: 3g
Meatless Monday: Whole-Wheat Cranberry Muffins
