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Cranberry Almond Granola Muffins

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Prep 15 min
Total 40 min
Servings 12

Granola is the secret ingredient in these tasty muffins filled with cranberries and almonds. MORE+ LESS-

By Betty Crocker Kitchens

December 10, 2013

Make with

Gold Medal Flour

Ingredients

cup fat-free (skim) milk

1/4

cup vegetable oil

1/4

cup fat-free egg product or 2 egg whites

teaspoon almond extract

1 3/4

cups Gold Medal™ all-purpose flour

1/2

cup granulated sugar

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

Steps

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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 Facts

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;