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Cranberry Almond Granola Muffins

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12
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Granola is the secret ingredient in these tasty muffins filled with cranberries and almonds.

Ingredients

1
cup fat-free (skim) milk
1/4
cup vegetable oil
1/4
cup fat-free egg product or 2 egg whites
1
teaspoon almond extract
1 3/4
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
1
tablespoon baking powder
1/2
teaspoon salt
3/4
cup fresh or frozen cranberries, chopped
1/2
cup Nature Valley™ cranberry almond protein granola
1/4
cup sliced almonds
Coarse sugar, if desired

Directions

  • 1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
  • 2 In large bowl, beat milk, oil, egg product and almond extract with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries and granola.
  • 3 Divide batter evenly among muffin cups (cups will be full). Top with almonds and coarse sugar.
  • 4 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Cool on cooling rack.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
180
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
90mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
5%
Sugars
11g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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