Cranberry Almond Granola Muffins

Make muffins outdoor-ready with this almond, cranberry and granola-heavy recipe.

Small black spatula
Prep Time: 15 Minutes
Small black clock face
Total Time: 40 Minutes
A small knife and fork set
Servings: 12
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Calories per Serving: 180

Ingredient List

  • Small check mark in a circle 1 cup fat-free (skim) milk
  • Small check mark in a circle 1/4 cup vegetable oil
  • Small check mark in a circle 1/4 cup fat-free egg product or 2 egg whites
  • Small check mark in a circle 1 teaspoon almond extract
  • Small check mark in a circle 1 3/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle 1/2 cup granulated sugar
  • Small check mark in a circle 1 tablespoon baking powder
  • Small check mark in a circle 1/2 teaspoon salt
  • Small check mark in a circle 3/4 cup fresh or frozen cranberries, chopped
  • Small check mark in a circle 1/2 cup Nature Valley™ cranberry almond protein granola
  • Small check mark in a circle 1/4 cup sliced almonds
  • Small check mark in a circle Coarse sugar, if desired

Preparation

  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
  2. In large bowl, beat milk, oil, egg product and almond extract with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries and granola.
  3. Divide batter evenly among muffin cups (cups will be full). Top with almonds and coarse sugar.
  4. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Cool on cooling rack.

Nutrition Information

12 Muffins

1 Muffin Calories 180  (Calories from Fat 50);  Total Fat 6g  (Saturated Fat 1g,  Trans Fat 0g); Cholesterol 0mg;  Sodium 250mg;  Total Carbohydrate 28g  (Dietary Fiber 1g,  Sugars 11g);  Protein 4g
% Daily Value: Vitamin A  0%;  Vitamin C  0%;  Calcium 10%;  Iron  8%;
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat
Carbohydrate Choice: 2