CRANBERRY WALNUT MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus™
1 cup all-purpose flour1/2 cup white whole wheat flour
1/4 cup quick cooking rolled oats
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup fat-free egg substitute
3/4 cup fat-free milk
1/2 cup Splenda granulated
3 TBSP canola oil
1/3 cup dried cranberries, coarsely chopped
1/4 cup chopped walnuts
Preheat oven to 375 degrees. Spray or line a muffin pan.
In a large bowl, combine the 2 flours, oats, baking powder, cinnamon and salt.
In a medium bowl, combine the egg substitute, milk, Splenda and oil. Add this mixture to the flour mixture; stir until just combined. Fold in the cranberries and walnuts. Spoon into muffin cups.
Bake 15 - 18 minutes or until tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean.
Cool in the muffin pan for 5 minutes on a rack and then remove the muffins from the pan.
MY SPIN: I think these need 'more' flavor. I would add more cinnamon and perhaps more cranberries. In chatting about this on Facebook, Shelly suggested perhaps adding some orange zest.
As a side note.....one of the ladies at my Friday meeting was wondering how many PointsPlus™ the new oatmeal at McDonald's is. Please sit down because I think you're going to be in shock. SEVEN. Yup....I said SEVEN!!!!! I think ...... no, I KNOW.....that's way too many P+ for oatmeal for me!!!
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*