https://foodland.iga.com/Recipes/Detail/24008/Cranberry_Apple_Wheat_Muffins
From Ali VanGorden, Registered Dietitian
| 1-1/4 | cups | all purpose flour | |
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| 1/2 | cup | whole wheat flour | |
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| 1/2 | cup | granulated sugar | |
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| 1/4 | cup | toasted wheat germ | |
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| 2 | teaspoons | baking powder | |
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| 1 | teaspoon | ground cinnamon | |
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| 2/3 | cup | (5 fl. oz. can) fat free evaporated milk | |
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| 1/3 | cup | 100% apple juice | |
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| 1/4 | cup | vegetable oil | |
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| 1 | large egg | ||
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| 1-1/4 | cups | Granny Smith apples, finely chopped | |
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| 3/4 | cup | sweetened dried cranberries | |
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| 1 | Tablespoon | cinnamon sugar | |
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Approximate Nutrient Content per serving:
| Calories: | 180 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Cholesterol: | 20mg | |
| Sodium: | 115mg | |
| Total Carbohydrates: | 31g | |
| Protein: | 4g |
1 muffin (86g)
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Preheat oven to 400 F. Grease or paper-line 12 muffin cups.
Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.
Beat evaporated milk, juice, vegetable oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened.
Fold in apple and cranberries and spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.
Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/24008/Cranberry_Apple_Wheat_Muffins
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