Whole Wheat, Oatmeal, and Cranberry Muffins

12 Servings
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Whole Wheat, Oatmeal, and Cranberry Muffins Ingredients

1 cup whole wheat flour (or good with regular flour or half of each white and wheat flou	1 1/2 cups 5 grain cereal (Old Wessex hot breakfast cereal)
1/4 cup granulated sugar	2/3 cup dried cranberries
1/4 cup packed brown sugar	3/4 cup Skim milk
2 tablespoons Raspberry protein powder (Spiru-Tein Raspberry Royale)	1/4 cup Low-fat sour cream
2 tablespoons 5 grain cereal (Old Wessex hot breakfast cereal)	1/4 cup canola oil
1 1/2 teaspoons baking soda	1 teaspoon vanilla extract
1 teaspoon ground cinnamon	1 large egg lightly beaten
1/2 teaspoon salt	1/2 cup boiling water

Instructions for Whole Wheat, Oatmeal, and Cranberry Muffins

Preheat oven to 375?.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and cranberries. In a small bowl, combine skim milk, sour cream, oil, vanilla, and egg. Make a well in center of flour mixture and add wet ingrediants, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375? for 15-20 minutes (depending on the heat of your stove) or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield
12 servings (serving size: 1 muffin)

Main Ingredient: MuffinsCuisine: American

Ingredient Insight - look inside this recipe

Kid Friendly Bake Family Fav Breakfast Muffins American

for flavor and categorization

I modified an original recipe from Cooking Light which turned out dry - my family loved this version of these healthy muffins. [I posted this recipe.]