Cranberry Walnut Muffins

Saturday night I did something totally out of the ordinary for me. I made muffins.

Wild Saturday night, I know.

Other than the occasional loaf of bread, I don’t make very many baked goods because I lack the self-control necessary to have them in my house. Chris can walk past a dozen muffins all day long and not even give them a second thought.

I, on the other hand, will sneak a sliver of muffin each time I pass through the kitchen, during most commercial breaks if I am watching TV, and at pretty much any other opportunity. I’m sure that I am not the only one out there who knows this drill.

Fortunately, I am proud to say, I ate these muffins responsibly. Well, five and a half of them anyway. (Yes, Chris tried 1/2 of a fresh out of the oven muffin, then hands off for the next few days!) The other six are in my freezer for a rainy day.

I made up a lot of this recipe, just trying to keep typical wet and dry ratios in mind, so I wasn’t sure how these muffins would turn out. I was afraid that they might end up too chewy or soggy, or who knows? But they were just right. I think they would be pretty tasty with a cream cheese frosting. Maybe next time.

Ingredients:

  •  olive oil spray
  • 1 cup  all-purpose flour
  • 1/2  cup  white whole-wheat flour
  • 1/2 cup oats
  • 2 tsp  baking powder
  • 1/2 tsp cinnamon
  • 1/4  tsp  salt
  • 1 egg, lightly beaten
  • 3/4 cup  fat-free milk
  • 6 tbsp agave nectar
  • 1 tbsp pumpkin butter
  • 1/3  cup  dried cranberries
  • 1/4  cup  walnuts, toasted and chopped

Directions:

  • Pre-heat oven to 375 degrees.
  • Combine flours, oats, baking powder, cinnamon, and salt in a large bowl.
  • In a separate bowl, combine egg, milk, agave nectar, and pumpkin butter.
  • Pour liquid mixture into dry ingredients and stir until combined.
  • Gently mix in cranberries and walnuts.
  • Coat twelve 2-1/2-inch muffin cups with olive oil spray.
  • Spoon batter into muffin cups, then bake for 15-18 minutes or until the muffins are lightly browned and they pass the toothpick test.
  • Cool muffins in the pan for several minutes before removing.

Servings ~ 12
Calories ~ 140, Fat ~ 2.5 g, Carbohydrates ~ 27, Protein ~ 4 g

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2 comments
  1. This post has made me realize that I don’t often bake anything fun anymore… precisely because I lack that same self control. So I end up baking only things that I won’t feel toooo bad about scarfing down 10 of whatever it is.

    Also, this makes me remember how much I love homemade muffins. (Lately I think of muffins and the only thing that comes to mind are those nasty, glossy, titanic sugarbombs at the grocery store). But homemade muffins! Delicious! Warm! Okay, you’ve inspired me and I like the ingredient list on this recipe so perhaps I’ll give it a shot.

  2. Lisa said:

    Yum. Especially with a good slathering of cream cheese frosting. I have the same problem as you and SK, I lack basic control and just quit listening my (lack of) hunger signals when it comes to sweets and baked goods. There are a few certain things that the husband will scarf down, but mostly I inhale them solo. So, I just don’t bake a lot. I am way less worried about the nutritional content of said sweets than the awful stomach ache I develop after eating far too many! These look pretty healthy though, so maybe? 🙂

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