Brunch

Cranberry-Pecan Whole Grain Muffins is for Breakfast.

Cranberry-Pecan Whole Grain Muffins takes 20 minutes to prepare.

Cranberry-Pecan Whole Grain Muffins takes 20 minutes to cook.

Cranberry-Pecan Whole Grain Muffins makes 12 servings.

The ingredients for Cranberry-Pecan Whole Grain Muffins are:

1 Cup whole wheat flour
1/4 Cup each: yellow corn meal, dry plain rolled oats, wheat germ and wheat bran (You can substitute 1/4 Cup whole wheat flour for any of these you do not have on hand.)
1 T. baking powder
1 tsp. salt

1 Cup fresh or frozen whole cranberries
1/4 Cup sugar
1/2 Cup pecans

1 Cup skim milk
1 large egg
1/4 Cup vegetable oil
1/4 Cup sugar

Here is how you make Cranberry-Pecan Whole Grain Muffins:

Preheat oven to 375 degrees. Combine dry ingredients and set aside. Roughly chop cranberries, 1/4 Cup sugar and pecans in food processor and set aside. Whisk liquids and remaining 1/4 Cup sugar together, then stir in dry ingredients. Then stir in cranberry mixture. Spray muffin tins with non-stick spray. Fill 12 regular muffin tins 1/2 to 2/3 full. Bake at 375 degrees for 20 minutes.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user NEWSONGPAULA.

The nutritional information for Cranberry-Pecan Whole Grain Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 184.3

• Total Fat: 9.4 g
• Cholesterol: 15.8 mg
• Sodium: 139.8 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.2 g
• Protein: 4.2 g