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How to Make Cranberry Almond Muffins
Try these Cranberry Almond Muffins this V-Day. They can be made ahead of time and frozen once they are completely cooled. Save them for a day when you are on-the-run!
20 min prep time
12servings
1 muffin
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Step-By-Step Instructions:
- Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners and spray lightly with cooking spray.
- In a large bowl combine oats, oat flour, whole wheat flour, Splenda brown sugar, baking powder, baking soda and salt. Mix well.
- Gently fold in dried cranberries and 1/4 cup sliced almonds.
- In a medium bowl whisk together buttermilk, sour cream, oil, egg, vanilla and almond extracts.
- Make a well in the center of the dry ingredients and add the wet ingredients to the well, gently stirring until moist. Do not over mix.
- Fill each muffin cup about 2/3 full with muffin batter. Sprinkle 1/2 Tsp. ground flax seed over each muffin then sprinkle the remaining 1/4 cup sliced almonds evenly over the muffins. Press the flax seed and almonds gently into the muffin batter.
- Bake muffins for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Nutrition facts
12 Servings
-
Serving Size
1 muffin
- Amount per serving Calories 210
-
Total Fat
9g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 280mg
-
Total Carbohydrate
27g
- Dietary Fiber 3g
- Total Sugars 0g
- Added Sugars 0g
- Protein 6g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
old-fashioned rolled oats (old fashioned)
1 1/2 cup
oat flour
1 cup
whole wheat flour
1/2 cup
low-calorie brown sugar substitute
1/4 cup
baking powder
1 tsp
baking soda
1 tsp
salt
1/2 tsp
cranberries (dried)
1/2 cup
almonds (sliced, (divided))
1/2 cup
low-fat buttermilk (low-fat)
1 1/3 cup
sour cream (fat-free)
1/2 cup
canola oil
1/4 cup
large egg
1
vanilla extract
1 tsp
almond extract
1/4 tsp
ground flax seed
2 tbsp
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