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Whole-wheat cranberry muffins

GEHA | November 19, 2018

Increase your fiber intake with this breakfast recipe.


Cooking spray (optional)
3/4 uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 sweetened, dried cranberries
1/4 cup toasted wheat germ
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
Egg substitute equivalent to 1 egg
1 tablespoon canola oil
2 tablespoons unsalted sunflower seeds

Preheat the over to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.

In a medium bowl, stir together the oatmeal, flour, brown sugar, cranberries, wheat germ, baking powder and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, andoil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with sunflower seeds.

Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don't need a cooling time before removing from the pan.

Makes 4 servings.

Nutritional values per serving:

2.5 gtotal fat
0 .5 gsaturated fat
28 gcarbohydrate
2 gdietary fiber
3 g protein
108 mgsodium

Reprinted on November 19, 2018, courtesy of the American Heart Association. For more, visit