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Oatmeal Apple Muffins


Ingredients

1 egg

1 egg

¾ cup fat free half-and-half

¾ cup fat free half-and-half

3 tablespoons canola or olive oil

3 tablespoons canola or olive oil

⅓ cup Splenda or sugar

⅓ cup Splenda or sugar

1 medium apple, peeled and chopped

1 medium apple, peeled and chopped

¾ cup dried cranberries or raisins

¾ cup dried cranberries or raisins

½ cup walnut pieces

½ cup walnut pieces

1 cup whole wheat flour

1 cup whole wheat flour

1 cup quick-cooking oats

1 cup quick-cooking oats

¼ teaspoon salt

¼ teaspoon salt

1 tablespoon baking powder

1 tablespoon baking powder

½ teaspoon ground nutmeg

½ teaspoon ground nutmeg

2 teaspoons ground cinnamon

2 teaspoons ground cinnamon

Directions

Preheat oven to 450 degrees.

Preheat oven to 450 degrees.

In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.

In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.

Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.

Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.

Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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