Apple-Cranberry Wheat Muffins
15 mins. to Prepare
14 mins. Cooking Time
5 mins. Standing Time cooling
34 mins. Total
Servings: 12 muffins
COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.
BEAT evaporated milk, juice, oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.
BAKE for 14 to 16 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.
Amount Per Serving
Servings: 12 muffins
|Calories from Fat||50|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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Ruth R.--Try using rice flour instead of the wheat flours, or maybe kamut in place of the whole wheat. These don't have gluten.
I was surprised that these muffins tasted so good for being "healthy". They were easy and taste great warmed in the microwave the next day.I will make them again soon.
My husband wanted some apple muffins to take on a trip and I decided to give these a shot. They were absolutely wonderful! I was afraid they would be on the dry side, what with the wheat flour, but we were both very pleasantly surprised.
I love the mufffins, but I was wondering what you can use in making them, if you are allergic to wheat (Gluten). I would really like to know.
I made these without wheat germs, but they were still moist and good. I loved them because they were not too sweet. Very easy and fast to make, too. My family enjoyed them with honey butter.
I just loved them, Nice and moist. I brought 10 muffins into work and they were gone within an hour.
The apple juice makes these muffins very moist. We thought these were made even better by adding pecans. Good stuff!