Monday, February 4, 2013

Oatmeal Cranberry Date Muffins with Flax

Try replacing some of the white flour with whole wheat in some of your recipes. The whole wheat flour and oats in this recipe will keep you feeling fuller a little longer.




Oatmeal Cranberry Date Muffins with Flax
Makes 12 muffins

Ingredients
Muffins
2/3 cup all purpose flour
2/3 cup whole wheat flour
3/4 cup rolled oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons flax seed
1 cup fresh cranberries
3/4 cup pitted and chopped dates
1 large egg
1 tablespoon vanilla extract
3/4 cup 2% milk
1/4 cup canola oil
Topping
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 tablespoon unsalted butter

Directions
Preheat the oven to 400F and line 12 muffin cups with paper liners.


Mix together both flours, oats, sugar, baking powder, salt and flax seeds. Mix in the cranberries and dates. 

In a separate bowl, beat together the egg, milk, oil and vanilla.


Pour the wet mixture into the dry and stir only until combined. It will be lumpy but don't worry about it.

In another bowl, mix the streusel ingredients with your fingers until it's crumbly.

Divide the batter among the muffin cups and top each one with some streusel topping.


Bake for about 18 minutes or until a tester comes out clean.

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