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Linda Wilson asked:


Who says eating healthy foods has to taste bad?  One of the ways to improve your diet is to use more healthy ingredients in your favorite foods.  The change will be so subtle you will hardly notice and it’s a good way to sneak healthier foods into your family’s diet.  These delicious Cranberry-Walnut Muffins use whole-wheat flour which is a healthier choice over all-purpose flour.  Oats are another of the ingredients and they are scientifically proven to be healthy.  Walnuts are healthy and should be a weekly part of anyone’s diet.  Diabetics can also enjoy this tasty muffin by making a few simple changes.  Use 1/2 cup less 1 tablespoon Splenda instead of Sugar.  Add 1 tablespoon of Sugar with the Splenda.  For the applesauce, use no-sugar-added applesauce (actually a good idea for anyone) instead of regular applesauce.

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1/2 cup rolled oats

1 tbsp baking powder

1/2 cup sugar

1 tsp cinnamon

1 egg, lightly beaten

1/2 tsp grated orange peel

1 cup orange juice

1/2 cup applesauce

1/2 cup sweetened dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375 degrees. Spray a 12 cup muffin tin with nonstick cooking spray.

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and cinnamon. Mix together well. Make a well in the center of the mixture.

In a small bowl, beat egg, orange peel, orange juice, and applesauce with a spoon until combined. Add this mixture to the flour mixture. Mix just until moistened. Fold in the cranberries and walnuts. Fill muffin tin cups 3/4 full. Bake at 375 degrees for about 20 minutes or until golden brown.

Note: Do not over mix the batter. Over mixing will cause tough, dry muffins that won’t rise properly. Batter is not supposed to be smooth. It should have a lumpy appearance.

Enjoy!



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