Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 med muffin cups, with paper baking cups.
Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt, and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. Divide batter evenly among muffin cups.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 66 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 16.5mg||5 %|
|Sodium 38.6mg||1 %|
|Potassium 119mg||3 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 38.5g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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