- 1 egg
- 3/4 cup fat free half-and-half
- 3 tablespoons canola or olive oil
- 1/3 cup Splenda or sugar
- 1 medium apple, peeled and chopped
- 3/4 cup dried cranberries or raisins
- 1/2 cup walnut pieces
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- Preheat oven to 450 degrees.
- In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.
- Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.
03/23/2017
recipepes.com
oatmeal apple muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
