Whole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
Makes 12 servings
Cooking time: N/A
- Canola cooking spray
- 1 cup (250 mL) white whole-wheat flour
- ⅔ cup (150 mL) granulated sugar
- ¼ cup (60 mL) ground flaxseed
- 1½ tsp (7 mL) ground cinnamon
- ¾ tsp (4 mL) baking soda
- ½ tsp (2 mL) salt
- ⅓ cup (75 mL) sliced almonds
- 1½ cups (375 mL) quick-cooking or old-fashioned oats
- ½ cup (125 mL) dried cranberries
- 1 cup (250 mL) non-fat Greek yogurt
- ⅓ cup (75 mL) canola oil
- 1 jar (4 oz./114 mL) pear purée baby food
- 1 large egg
- 1½ tsp (7 mL) almond extract
- Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray.
- In large bowl, whisk together flour, sugar, flaxseed, cinnamon, baking soda and salt.
- In small bowl, combine almonds, ¼ cup (60 mL) oats and ¼ cup (60 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.
- In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix.
- Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.
Reference : Canadian Diabetes Association