Cranberry Almond Muffins
Try these Cranberry Almond Muffins this V-Day. They can be made ahead of time and frozen once they are completely cooled. Save them for a day when you are on-the-run!
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- Prep time
- 20 min
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- Servings
- 12 Servings
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- Serving size
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1 muffin
Ingredients
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nonstick cooking spray
- 1
- 1
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old-fashioned rolled oats (not quick cooking) (old fashioned)
- 1 1/2 cup
- 1 1/2 cup
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oat flour
- 1 cup
- 1 cup
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whole wheat flour
- 1/2 cup
- 1/2 cup
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Splenda Brown Sugar blend
- 1/4 cup
- 1/4 cup
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baking powder
- 1 tsp
- 1 tsp
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baking soda
- 1 tsp
- 1 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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cranberries (dried)
- 1/2 cup
- 1/2 cup
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almonds (sliced, (divided))
- 1/2 cup
- 1/2 cup
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low-fat buttermilk (low-fat)
- 1 1/2 cup
- 1 1/2 cup
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sour cream (fat-free)
- 1/2 cup
- 1/2 cup
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canola oil
- 1/4 cup
- 1/4 cup
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large egg
- 1
- 1
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vanilla extract
- 1 tsp
- 1 tsp
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almond extract
- 1/4 tsp
- 1/4 tsp
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ground flax seed
- 2 tbsp
- 2 tbsp
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Directions
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Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners and spray lightly with cooking spray.
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In a large bowl combine oats, oat flour, whole wheat flour, Splenda brown sugar, baking powder, baking soda and salt. Mix well.
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Gently fold in dried cranberries and 1/4 cup sliced almonds.
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In a medium bowl whisk together buttermilk, sour cream, oil, egg, vanilla and almond extracts.
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Make a well in the center of the dry ingredients and add the wet ingredients to the well, gently stirring until moist. Do not over mix.
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Fill each muffin cup about 2/3 full with muffin batter. Sprinkle 1/2 Tsp. ground flax seed over each muffin then sprinkle the remaining 1/4 cup sliced almonds evenly over the muffins. Press the flax seed and almonds gently into the muffin batter.
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Bake muffins for 25-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.