Cranberry Apple Wheat Muffins

From Ali VanGorden, Registered Dietitian

Ingredients

1-1/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fl. oz. can) fat free evaporated milk
1/3 cup 100% apple juice
1/4 cup vegetable oil
1 large egg
1-1/4 cups Granny Smith apples, finely chopped
3/4 cup sweetened dried cranberries
1 Tablespoon cinnamon sugar

Directions:

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.

Nutrition Facts

Approximate Nutrient Content per serving:

Calories: 180
Calories From Fat: 45
Total Fat: 5 g
Cholesterol: 20 mg
Sodium: 115 mg
Total Carbohydrates: 31 g
Protein: 4 g

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.

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