Snack

Wheat Cranberry Muffins is for Snack.

Wheat Cranberry Muffins takes 20 minutes to prepare.

Wheat Cranberry Muffins takes 15 minutes to cook.

Wheat Cranberry Muffins makes 18 servings.

The ingredients for Wheat Cranberry Muffins are:

For Muffins:
2 cups flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2/3 cup granulated sugar
1.5 teaspoons baking soda
1.25 teaspoons ground nutmeg
1 teaspoon salt
1 12 oz can fat free evaporated milk
3/4 cup egg substitute
1/2 cup conola oil
1 tablespoon vanilla extract
1 6 oz package dried cranberries (or your favorite fruit)
For Topping:
1/3 cup brown sugar
2 tablespoons flour

Here is how you make Wheat Cranberry Muffins:

Preheat oven to 350. Line muffin tin with paper muffin cups.In large bowl, combine 2 c. flour, whole wheat flour, 2/3 c. brown sugar, granulated sugar, baking soda, nutmeg and salt. In smaller bowl, combine evaporated milk, egg subsitute, oil and vanilla. Add to flour mixture and stir until moistened. Stir in dried fruit. Fill muffin cups 3/4 fill with muffin batter.Combine 1/3 cup brown sugar and 2 tablespoons flour and sprinkle evenly over muffin batter.Bake 15 minutes or until cake trester comes out clean. Cool for five minutes in pan then move to wire racks to cool completely.Yeilds 18 servings 1 muffin = 1 servingNumber of Servings: 18Recipe submitted by SparkPeople user ANDREWMOM.

The nutritional information for Wheat Cranberry Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 259.9

• Total Fat: 6.9 g
• Cholesterol: 0.1 mg
• Sodium: 284.9 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 1.1 g
• Protein: 4.8 g

The dietary needs meet for Wheat Cranberry Muffins is Low Fat