Thursday, September 4, 2014

CRANBERRY-LEMON MUFFINS

I got this recipe a couple of years ago from Good Housekeeping magazine. It was featured in an article about Dr. Oz's Eat What You Love Diet.

1 cup old-fashioned oats
3/4 cup cranberries
1/4 cup agave syrup, divided
1 1/2 cups white whole-wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup almond milk
1/4 cup canola oil
1 large egg
1/2 tsp freshly grated lemon peel

Preheat oven to 400 degrees.
Lightly coat a 12-count muffin pan with nonstick baking spray; set aside.

In a food processor or a blender, pulse the oats until finely ground. Transfer to a large mixing bowl.

In the same food processor or blender, pulse the cranberries and 1 tablespoon of the agave syrup until the cranberries are chopped.

Whisk the flour, baking powder and salt into the oats.

In a medium mixing bowl, whisk the milk, oil, egg, lemon peel, and remaining agave syrup until well blended. Add the milk mixture and stir until just mixed. Fold in the cranberry mixture.

Divide the batter evenly among the prepared muffin cups.

Bake muffins at 400 degrees for 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan.

Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Reheat in a toaster oven or microwave.

Per muffin: Approximately 150 calories, 22 g carbs, 4 g protein, 6 g total fat (1 g saturated), 2 g fiber, 16 mg cholesterol, 190 mg sodium


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