Breakfast

Whole Wheat Cranberry and Walnut Muffin is for Breakfast, Snack.

Whole Wheat Cranberry and Walnut Muffin takes 15 minutes to prepare.

Whole Wheat Cranberry and Walnut Muffin takes 20 minutes to cook.

Whole Wheat Cranberry and Walnut Muffin makes 24 servings.

The ingredients for Whole Wheat Cranberry and Walnut Muffin are:

3 c whole wheat flour
8 tbsp ground flax seed (opt.)
1 c gran. sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
2 large eggs
2c unsweet. applesauce
1/4 c canola oil
1 c milk
6 oz pkg chopped walnuts
1 c dried cranberries (craisins)

Here is how you make Whole Wheat Cranberry and Walnut Muffin:

Mix all dry ingredients together in a large bowl. In a seperate bowl combine egg, applesauce,oil and milk. Add wet ingredients to dry and stir just until blended. Fold in dried cranberries and walnuts. Spoon into muffin pan 2/3 full. Bake in conventional oven 350 deg for 18- 20 min.Muffins will spring back to touch when finished. Makes approx. 18 - 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user MOMOF4ELOC.

The nutritional information for Whole Wheat Cranberry and Walnut Muffin is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 194.6

• Total Fat: 8.4 g
• Cholesterol: 17.9 mg
• Sodium: 221.7 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 3.7 g
• Protein: 4.5 g