Whole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones. To round out breakfast, pair a muffin with some nuts and a piece of fruit for additional protein, energy and nutrients. Canola oil provides a moist, tender texture, plus adds vitamins E and K.
- Canola cooking spray
- 1 cup (250 mL) whole-wheat flour
- 2/3 cup (150 mL) granulated sugar
- 1/4 cup (60 mL) ground flaxseed
- 1 1/2 tsp (7 mL) ground cinnamon
- 3/4 tsp (4 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) sliced almonds
- 1 1/2 cups (375 mL) quick-cooking or old-fashioned oats
- 1/2 cup (125 mL )dried cranberries
- 1 cup (250 mL) non-fat Greek yogurt
- 1/3 cup (75 mL) canola oil
- 1 (4 oz/114 mL) jar pear purée baby food or 1/2 cup (125mL) applesauce
- 1 large egg
- 1 1/2 tsp (7 mL) almond extract
Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray.
In large bowl, whisk together flour, sugar, flaxseed, cinnamon, baking soda and salt.
In small bowl, combine almonds, 1/4 cup (60 mL) oats and 1/4 cup (60 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.
In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix.
Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.
Yield: 12 muffins. Serving Size: 1 muffin.
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 15 mg
Sodium 115 mg
Carbohydrates 34 g
Fibre 3 g
Protein 6 g
Recipe Courtesy of Canola Info.