About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
   NEW SFS Quantity Recipes - TESTED
   100% Whole Wheat
   Appetizers/Snacks
   Baked Goods
   Breakfast/Brunch
   Desserts
   Heart Healthy Recipes
   Pasta and Entrees
   Sandwiches/Wraps
   Sides
   Submitted Recipes
   Whole Wheat
   View All
Glossary
Urban Wheat Field
World of Pastabilities
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site
What's New!

Grain Talk

Visit the "Grain Talk" blog for the latest and greatest in the world of wheat . You can even post comments to tell us what you think.

Menu Planner 1

The USDA Menu Planner is free of charge and helps motivate individuals and families to make healthier food choices. It gives you an easy way to know whether you are losing or gaining weight based on what you plan to eat. And it helps you plan upcoming meals.

The Menu Planner is useful to those interested in healthful and nutritious diets, high school and middle school classes, and dietitians, health professionals, and nutrition educators for use in counseling and educational programming.


Wheat Foods Council's Facebook Page
Wheat Foods Council's Facebook Page
Promote your Page too
Recipe of the month
Grilled Portabella Mushroom Sandwich

Recipe Details

The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.
<< Return to Recipes List
Full Page | 3x5 Card | 4x6 Card |  Email This Recipe
Dried Cranberry Oat Muffin
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup old fashioned rolled oats
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons vegetable oil
3/4 cup buttermilk
3 tablespoons apple butter
1/2 cup dried cranberries
Directions: Preheat oven to 400°F.

In a medium bowl combine flours, oats, sugar, baking powder and salt. In a small bowl, combine egg, oil, buttermilk, apple butter and dried cranberries; add to dry ingredients. Mix until dry ingredients are just moistened.

Spray muffin tin with nonstick cooking spray. Fill cups two-thirds full. Bake for 17 to 20 minutes, or until muffins spring back when lightly touched.

Variation: Mix 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon; sprinkle about 3/4 teaspoon on top of each muffin before cooking.
Servings: 12 small muffins
Calories/Serving: 159
Nutrition: Each serving (without topping) provides approximately: 159 calories, 3 g protein, 30 g carbohydrates, 2 g fiber, 3 g fat (1 g saturated), 18 mg cholesterol, 22 mcg folate, 1 mg iron, 260 mg sodium.
Source: Wheat Foods Council
Average Rating:
<< Return to Recipes List
Comments about this recipe
pippin 9/5/2008 3:46 AM
very bland i personally think that is it looks very dry and unedable
!!!!!!!!!!!!!!!
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:
 
© 2009 The Wheat Foods Council Contact Us | Site Map | Privacy Policy