Ingredients Jump to Instructions ↓

  1. 1 1/2 C. frozen (fresh) cranberries chopped

  2. 1 C. whole wheat flour

  3. 1 1/2 C. oat bran

  4. 1 1/2 C. old fashioned oats ground in food processor 1 1/2 t. baking soda

  5. 1/2 t. salt

  6. 1 t. cinnamon

  7. 3/4 C. Splenda

  8. 1 egg beaten

  9. 1 C. plain yogurt

  10. 1/4 C. canola oil

  11. 1/2 C. water

  12. 1 t. pure vanilla

  13. 1/2 C. toasted walnuts chopped

Instructions Jump to Ingredients ↑

  1. DO NOT preheat oven.

  2. In a large mixing bowl combine dry ingredients including the Splenda and mix well.

  3. Whisk together wet ingredients including yogurt and add to dry. Stir in cranberries and nuts, if using.

  4. Heat oven to 375* and let batter rest for 15 minutes.

  5. **at this point you may refrigerate the batter, covered, for up to one week.

  6. Scoop batter into lined muffin tins. (I use an ice cream scoop).

  7. Bake for 19 minutes.

  8. Allow to cool in pan about five minutes then remove from tin and cool on rack. Yield: serves 12 Notes: I bake, clean and do laundry for a retired Air Force Vet who is also diabetic. He asked me to come up with a breakfast muffin that he could enjoy. He loves this recipe! These freeze well.


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