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.
12 servings (serving size: 1 muffin)
I modified an original recipe from Cooking Light which turned out dry - my family loved this version of these healthy muffins.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 12|
|Calories from Fat: 54 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 19.9mg||6 %|
|Sodium 188.5mg||7 %|
|Potassium 137.7mg||4 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 32g|
|Protein 3.3g||5 %|
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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: 196
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