| 3/4 | cup sweetened applesauce |
| 1/3 | cup fat-free (skim) milk |
| 2 | tablespoons vegetable oil |
| 1 | egg or 1/4 cup fat-free egg product |
| 3 | cups Oatmeal Crisp® Almond cereal, slightly crushed |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | cup packed brown sugar |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon baking powder |
| 3/4 | teaspoon baking soda |
| 1/2 | cup sweetened dried cranberries |
| 1/2 | to 1 teaspoon coarse sugar or granulated sugar |
| 1. | Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray. |
| 2. | In large bowl, mix applesauce, milk, oil and egg until blended. Stir in remaining ingredients except coarse sugar just until moistened. Divide batter evenly among muffin cups. Sprinkle with coarse sugar. |
| 3. | Bake 18 to 22 minutes or until golden brown. |
| No change. |
|
| Low-fat muffins sometimes stick to paper liners. A quick spray with cooking spray helps solve that problem, and the muffins release easily. |
|
| Eating at least 3 servings of whole grains daily may help reduce blood cholesterol. Look for the word "whole" to be sure you get the whole grain. |
Nutrition Information:
210 ( 35); 4g ( 1/2g, 0g); 20mg; 160mg; 39g ( 2g, 20g); 3g 0%; 0%; 6%; 15% 1 ; 1 1/2 ; 0 ; 1 2 1/2