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Cran- Almond Muffins
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| Serves: Prep: 13min Cook: 22min Total: 35min | |
| 1 C | all-purpose flour |
| 1/2 C | whole wheat flour |
| 3/4 C plus 2 tsp | sugar |
| 1 1/2 tsp | baking powder |
| 1/4 tsp | salt |
| 1 lg | egg |
| 1/2 C | milk |
| 4 tbsp | butter, melted |
| 1 tsp | almond extract |
| 1 2/3 C | whole cranberries |
| 1 tbsp | butter, cut in 12 cubes |
| 1/4 tsp | ground cinnamon |
| 1/2 C | sliced almonds, (optional) |
| DIRECTIONS Heat oven to 375°F. Mix first 5 ingredients. Whisk next 4 ingredients. Fold into flour mixture. Stir in cranberries. Put batter in muffin pan lined with 12 baking cups. Top with butter, 2 teaspoons sugar, cinnamon, and almonds. Bake until test done, about 22 minutes. NUTRITIONAL FACTS PER SERVING CALORIES 168.7 CAL | |
| 5.8 G | FAT |
SATURATED FAT 3.4 G
SODIUM 143.2 MG
CARBOHYDRATES 27.2 G
TOTAL SUGARS 14.4 G
DIETARY FIBER 1.6 G
PROTEIN 2.7 G
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