OATMEAL-CRANBERRY MUFFINS

Oatmeal-Cranberry Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Wholesome muffins packed with old-fashioned oats, flaxseed, cinnamon and cranberries make a hearty breakfast - ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Time 25m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup buttermilk or sour milk
1 cup old-fashioned oats
3/4 cup packed brown sugar
1/3 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 cup ground flaxseed or flaxseed meal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh or frozen cranberries, chopped

Steps:

Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 300 mg, Sugar 15 g, TransFat 0 g