Original recipe was Cranberry-Nut Muffins. Adapted to be fatfree. Makes 8 servings These moist muffins were invented to use up some leftover cranberry sauce. Theyve now become one our very favorite muffins. Preheat oven to 400F. Lightly oil 8 muffin cups or spray with a nonstick cooking spray. In a large bowl, combine both flours, baking powder, baking soda, and cinnamon. Mix well. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Divide mixture evenly into prepared muffin cups. Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to a rack to cool. Recipe by: Lean and Luscious and Meatless, adapted Posted to fatfree digest by Kathleen
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 459.4mg||16 %|
|Potassium 163.2mg||4 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 27.5g|
|Protein 8.2g||12 %|
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Calories per serving: 152
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