The other day I was shopping and starving... never a smart combination. I grabbed a muffin at the market and snacked on it on the drive home. I didn't really look at what I grabbed until I started eating it... and I loved it! Cranberries and walnuts... a great combination! The next time I went to the market, I picked up a bag of cranberries so I could be sure to make my own!
Cranberry Walnut Muffins
Adapted from Better Homes & Gardens
3/4 cup all-purpose flour
3/4 cup white whole-wheat flour
1/2 cup quick-cooking oats
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 egg, lightly beaten
3/4 cup fat-free milk
1/2 cup sugar
3 tbsp canola oil
1/2- 3/4 cup fresh cranberries, coarsely chopped
1/2 cup walnuts, toasted and chopped
1. Preheat oven to 375F. Coat muffin cups with nonstick spray or line with paper baking cups.
2. In a large bowl, combine flours, baking powder, cinnamon & salt. In a medium bowl, combine egg, milk, sugar & oil. Add egg mixture all at once to flour mixture; stir just until combined. Fold in cranberries & toasted walnuts. Spoon into prepared muffin tin.
3. Bake for 15 to 18 minutes or until tops are lightly browned.