Cranberry currant oat muffins

Recipe Information

Ingredients

• 2 cups low-fat buttermilk

• 1 cup old-fashioned rolled oats

• 1 cup dried cranberries

• 1 2/3 cups whole wheat flour

• 2 teaspoons nutmeg

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 egg

• 1 egg white

• 2 tablespoons canola oil

• 1/2 cup firmly packed brown sugar

• 1 cup dried currants

• 1/4 cup granulated sugar

• 1 teaspoon cinnamon

Directions

• Stir the buttermilk, oats, and cranberries together in a large bowl. Let the mixture stand for 30 minutes to plump the cranberries and moisten the oats.

• Preheat an oven to 400°F and coat 18 standard muffin cups with nonstick cooking spray.

• Sift the whole wheat flour, nutmeg, baking soda, and baking powder together in a medium bowl.

• Add the egg, egg white, oil, brown sugar, and currants to the buttermilk mixture. Beat the mixture until it is blended. Add the dry ingredients and stir until they are combined.

• Fill each muffin cup 3/4 full.

• Stir together the granulated sugar and cinnamon in a small bowl and sprinkle an equal amount of it over each cup of batter.

• Bake the muffins until a toothpick comes out clean when inserted in the center, about 15 minutes. Allow the muffins to cool in the cups for 5 minutes before serving.

Nutrition (per serving)

• Calories: 180 cal

• Total fat: 3g

• Saturated fat: <1g

• Cholesterol: 13mg

• Sodium: 146mg

• Carbohydrate: 35g

• Fiber: 3g

• Protein: 5g